Sourdough Starter Tools

Here are all the tools I’ve researched, tested and used to maintain my sourdough starter

1) Starter container

Here are preferred containers, in order of preference:

For small batches of starter…

For large batches of starter…

2) A utensil to stir the starter ingredients

Here are the preferred utensils, in order of preference:

For small batches of starter…

For large batches of starter…

3) A kitchen scale

Here are the preferred utensils, in order of preference:

We are going to be measuring our ingredients by weight so a food scale is going to be a staple in your kitchen. That being said, you might as well get a good one like this since you will be using it to weigh your dough, and if you are operating a cottage bakery, you’ll be making large batches of dough, weighing 10+lbs.

4) A room thermometer & hygrometer

(optional, but very useful)

This is a very helpful tool that lets you know the temperature and humidity in the room.

5) Rubber bands or dry erase marker

(optional, but extremely useful)

These are very very helpful for the baker, as this will enable you to mark the starting point of the starter and will let you know how much the starter has risen.

You will want good rubber bands, big enough to stretch around a 32oz jar. If you don’t want to use rubber bands, you can just use a dry erase marker to mark the starting point of the starter, but that can easily be wiped off.

6) Proofer or Temp Control

(to control and manipulate starter temperature)

If you buy through my link, I get a little commission. These are ingredients and tools I use daily in my own micro-bakery, so I can personally confirm that they are the best tools for the job.

Once you have your ingredients and tools ready, it’s time to start making your starter.