Getting started with sourdough: what tools do I need?
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For the beginner sourdough baker, most of the tools can already be found a
round the kitchen. For the DoughItYourself class, this is the list I would recommend:
Kitchen electronic Scale
Starter: Medium size 2 cup-container with a lid (glass or plastic). 2 identical containers if possible or Glass jar (optional).
Mixing water and checking the dough temperature: Food thermometer
Mixing: Large bowl (mix 5 pounds/1kg of flour), transparent if possible.
Shaping: Bench knife
Shaping: a large Kitchen cutting/pastry board
Proofing: Medium size bowls and a kitchen towel or Banneton (optional).
Utility knife/sharp blade (sanitized) or Scoring tool (optional).
Deep baking container with lid that can sustain high temperature (up to 500F) such as dutch oven, cast iron pan (Lodge) or clay port (Romertopf).
And of course, let's not forget about the ingredients: Flour: whole wheat + white + rye (optional), filtered water and salt. If you sign up for the class, we will have a specific session to discuss about flour.
Another optional yet very useful tool to regulate the temperature for your starter and dough during bulk fermentation is a proofing box. I've been using a foldeable model from Brod and Taylor for over a year now, and I have been quite happy with this purchase.
