Below is a list of my baking tools organized in sections broken down by their use, and some that are “nice to have” but not essential. I’ve spent many years buying & trying tools one at a time to make things more efficient and baking easier. The list below is the accumulation of all those tools which I still use regularly and nothing else. I keep this page updated frequently.
Once you become more serious about baking, head down to the Nice to Haves section and explore more these tools. They will elevate your baking to the next level and help you make your loaves more consistent and precise, or in some cases, make things easier (thank you Thermapen instant-read thermometer, probably my favorite baking tool I've purchased to date).
Sourdough Starter Creation & Management
These tools are essential when starting your first sourdough starter and keeping it alive and healthy. You want to use weights instead of volumes, a good stirrer and glass container, and of course, rye flour to get things going.
Whole grain rye flour is key to making an active sourdough starter.
The Beginning Baker
A list of tools that are almost all necessary to bake at home. You could get away with not having a few of them (bench knife, ambient thermometer, white rice flour, bulk container, and fine sea salt) but I highly recommend them all.
Ideally, you'd want locally milled flour for freshness and to support local farmers & millers, but sometimes that is not an option. Central Milling and Guisto's both provide flour that I've found to be excellent.