SOURDOUGH EQUIPMENT GUIDE

ESSENTIAL EQUIPMENT

FOR STARTER:

• Weck 1L Tulip Jars

  • 24oz Wide-Mouth Mason Jars (Alternative)

• Rubber Jar Spatula

• Digital Scale

  • Cheaper Alternative to Digital Scale

FOR BREAD:

• Mixing Bowls

• Plastic Bench Scraper

• Dutch-Oven Combo Cooker

• Oven Gloves

• Bread Lame

  • Razor Blades for Lame

OPTIONAL EQUIPMENT

FOR STARTER:

• 0.5L Weck Tulip Jars (for small quantities of starter)
  

FOR BREAD:

• Dough Whisk

• Metal Bench Scraper

• Clear Rectangular Containers (for bulk fermentation):

  • 12qt Container and Lid

  • 6qt Container and Lid

• Rice Flour

• Round Bannetons and Oval Bannetons

• Biodegradable Dough Covers

  • Can also use Food-Safe Plastic Bags

• Challenger Bread Pan

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