Tools of the Trade

A Dutch oven traps steam during baking, giving your loaf the environment it needs to spring and develop a proper crust. Without one, home ovens simply cannot replicate what a professional steam-injected deck oven does. This is the single most impactful piece of equipment you can buy.

Baking by weight is non-negotiable in sourdough. Volume measurements are too imprecise — a cup of flour can vary by 30% depending on how it's scooped. A kitchen scale eliminates all of that variability and makes every recipe reproducible.

A banneton holds your shaped dough during its final proof, giving it structure and that beautiful spiral pattern. You can substitute a floured bowl lined with a kitchen towel to start — but a banneton makes the whole process significantly easier.