Learn to bake sourdough bread - the best bread in the world!

My Favorite Baking Equipment – Gotta – Wanna –

Brod and Taylor Proofer

I am often asked where I get this piece of baking equipment or that one. I have done a few posts on singular items but no posts on an inclusive list of baking equipment I use or want to use. 🙂

These are mostly Amazon links and I am an affiliate. It won’t cost you anymore to use my links, but it will help me out. Also, if you pull any live link to your desktop and use it as an entry portal every time you use Amazon, I will be credited a small amount and lots of small amounts adds up to large amounts and then I can get my kids bigger clothes (they don’t seem to stop eating) 😉

So here goes:

KD-8000 Baker’s Scale

Scale – this is the most important piece of baking equipment to me. Yes, I can bake without one, but it is like communicating without using words. Baker’s speak to other bakers through the scale. My hands down favorite affordable scale is the KD-8000. You will need to program it when you get it so it doesn’t do an auto shut off (!!! what? I just measured half of my flour!!!) and please get the ac adapter that goes with it so you don’t have to worry about batteries.  It has mult-baker’s languages like metric, standard and even baker’s percent. I keep planning to do a video to show everyone how to program the auto shutoff and how to switch between modes, tare and also use the baker’s percent function. Click on the picture to see it on Amazon.



Baking Stone

I use the heavy thick Fibrament Baking Stone, you can order one that fits your oven. It’s awesome and I don’t have to worry about it breaking as they will replace it if it somehow does.



Roasting Pan Lid or Bottom

Roasting Lid/Cover    Get the largest roasting lid by length that you can, don’t get one with the handles sticking up but sideways instead. Use either the top or the bottom, whichever is deeper. I also like to use a large rectangular one like the one below. You can also use a large stainless steel bowl turned upside down and screw a heat proof knob or handle on the bottom.

roasting pan

Dough Folding Trough/Box 


I did a whole post on this item here.  I own a 6″ and a 4″ deep trough/container. They both fit into my Brod and Taylor proofer.

Here is a link the 6″ deep container: 6″ deep

Here is a link to the 4″ deep container: 4″ deep

Here is a link to the lid that will fit both 4″ and 6″ sized containers: Lid fits both


Black Walnut Lame

My favorite lame is the one my son handcrafts. He sells it on King Arthur Flour site, also Food 52 and Amazon. It is very beautiful and now comes with a thumb guard. If you don’t want to purchase it on Amazon, you can find his site here: http://www.zatoba.com

Bench Knife and Bowl Scrapers


My favorite bench knife is the OXO but I have a few and use them all. I prefer one with the rounded grip just because it feels better. Some work better than others for cutting butter but since we are not cutting much butter ( I did a lot of butter cutting when I worked in the bakery) it doesn’t matter too much.

Bowl Scrapers are nice when you want to clean sticky dough out of your bowl or even your hands.


Various styles ( you can also cut one out of a coffee can lid in a pinch).

Cambro Containers

I’ve been using Cambro containers for years. I love the 2 liter/2 quart size for keeping my sourdough starter (it’s the one you always see me use in the videos). The larger sizes are wonderful for bulk fermenting or keeping larger amounts of dough or storing your flour.



Dough or Pizza Peel

I just have to have a peel. When I bake at someone else’s house, I find myself using the back of a cookie sheet or whatever I can find to move my dough. I like to use peels for that. Any peel that is large enough and has a nice thin blade or board will work. Avoid thick peels if you can, they can’t easily scoop up a loaf, unless you are adept at moving proofed dough manually.

This is for when you really want to treat yourself: Tiger Peel

Tiger wood peel

My beautiful new bamboo peel from Zatoba: Incredible workmanship (and not just because my son owns the company and makes these items!).


Zatoba Bamboo Peel






Another one I really like:


 Baguette or bread flipping board:


Thick oven mitts

There is a huge variety of Kitchen Hot Mitts Make sure you get them good and thick and if you can get the longer ones, so much the better as your arms won’t end up looking branded, like a baker’s arms. 😉



Bannetons/Baskets  I did a separate blog post on this subject, just click on the link for more info.



Large silicone spatulas and wooden spoons/paddle

spatula   paddle

It’s great to have at least one really good spatula and wooden spoon or paddle for mixing dough. I have selected two that have really strong wooden handles.


Here’s one style  (click to see)

Here’s another cool looking couche: 


I love using my couches when I want to make baguettes, batards or any of the lengthwise loaves. They are also great for laying out bagels etc.

If you have an industrial sewing machine or a good serger, you can buy marine canvas to make your own couches, that is what I did.



Everyone who knows me know how much I love my Brod and Taylor dough proofer. I would rather put my money into the proofer rather than a dough mixer. I use my proofer for various steps in bread making and I also use it to make Greek Yogurt.  The second image of the proofer shows how it folds for easy storage. Anyway, I LOVE MY PROOFER!

Cooling Grates/Racks

Often overlooked, but you really need a cooling rack for your baked goods.



Sharp Bread Knife

This Wusthof Knife  is a 9″ blade at a great price- Sharp beautiful, super quality! Yay, I finally found one I really like!

Wusthof bread knife

There is a 10 inch blade that is almost twice the price but you can find it on Amazon if you do a search here: 10″ blade Wusthof


 Cutting Boards 

Interesting cutting boards that you can have engraved with your bakery logo:

Cutting Board

Wisconsin Cutting Boards  Use the code NWSD at check out for a $10.00 discount.

Grain Mills  I use two grain mills, one I like for high volume great fine flour and that is the Kitchen Mill:

The other one I find indispensable for grinding from fine flour all the way to a coarse cracked grain is the new Mockmill: You can view a video on it here:


Dough Mixer

I had/used several dough mixers, Electrolux Assistent, KA, Bosch, Blendtec, etc. in the past. I let them all go in favor of dough folding. But if I had to get another one, my favorite was probably the Electolux Assistent with it’s dough “roller.” Some of the other mixers were great for cookies and pastries, etc, but they were too fast/rough for bread dough in my opinion or too small or….whatever. Mixers are like an addiction, you always want a bigger, stronger and better one. Would I like another one? Possibly someday, but for now, I have my handy dandy mixing trough that I like just fine. 😉

Edited to add, I now have a Professional Kitchen Aid, it isn’t the best home mixer, but it works great for the price. This particular model has the strongest motor of all of the home KA mixers at one horse power.  I find I need one for various reasons as I get older.

Kitchen aid mixer


 If I’ve missed any equipment you want me to talk about, just drop me line or comment below. 



For those of you who want to join a sourdough baking class/course.  The link  below will take you to a page with descriptions and discounts for my online sourdough baking courses.  The courses are online, self paced and you will have lifetime access once you join.  You will receive a certificate of completion when you are finished with each course. Come On and join the fun!



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  1. Nicole ThomasNicole Thomas
    July 6, 2017    

    Hi Teresa,
    Thank you for your wonderful YouTube videos, I find them extremely informative and very inspirational. I live in the Caribbean (Trinidad and Tobago) and as such you can imagine that our ambient temperature is very warm – anywhere from 29-32 degrees C on average. I have a question as to how this ambient temperature might affect the length of time it takes to make a strong sourdough starter. For example, I started a starter four days ago and when I just fed it with some extra flour and water (I didn’t want to discard any because I had started with only a quarter cup of bread flour and a quarter cup of water), it has already doubled in height after one hour. I made sure to mix the new flour and water in thoroughly and marked the level after mixing. So one hour later it is already doubled in volume, does this mean I can go ahead and use the starter today. This is my very first time making a starter! Thank you so much for your response.

  2. Thomas FurtawThomas Furtaw
    November 23, 2016    

    Hello Teresa, I’m just beginning my sourdough baking adventure! Watched your overnight sourdough you tube sessions and am inspired. In the first video you were using a rectangular tote with lid to mix and rest the dough mixture. This looks like a really good container for this. Can you give me an idea as to where I could get one or perhaps the dimensions?
    Thanks, Tom

  3. Jean Paul ReulandJean Paul Reuland
    September 6, 2016    

    Hi Teresa!
    If you come to Jakarta and bake breads like these, in 3 months you drive a Ferrari!:-))
    Teresa, I might have to re-calculate the weights because the size of my oven.
    Could you please indicate what are the 3 sizes of the oven we always see on your videos in order to compare.
    Thank you and regards
    Jean Paul

  4. Bruce CadenheadBruce Cadenhead
    June 17, 2016    

    Theresa, I just ran across someone who said that the roasting pan steam can gum up your oven after a while. My oven is only 19″ wide so I use a smaller one.

    • June 17, 2016    

      Hi Bruce, I’ve used a roasting pan lid/steam for over a decade and it’s never gummed up or affected my oven in any way. I wonder what the person meant? Pro bakers use steam in their oven’s all the time. So I guess I am at a loss as to what was meant by their observation.

      • Bruce CadenheadBruce Cadenhead
        June 18, 2016    

        That’s been my experience also. He is a professional, who uses a wood-fired oven with steam injection, so I’m not sure, but thought I’d at least check it out.

  5. Vicki HortonVicki Horton
    May 22, 2016    

    I bought a serrated knife so many years ago, I can’t remember where I got it. I use it many times a week, for years and years, and it still has a razor sharp edge that will thinly slice crusty, rustic breads then allow me to slice paper thin wafers of tomatoes. I’m sure I didn’t pay very much for it and a quick internet search found a picture of it on ebay. The only thing written on the knife is “T.V.Knife Surgical Stainless China”. I couldn’t live without this one knife.


  6. Bruce CadenheadBruce Cadenhead
    March 26, 2016    

    I love your site, and have worked my way through 3 of your courses. I love your idea of using a roasting pan for the first part of baking it. Unfortunately, my Kitchen-Aid oven is only 18″ wide. Do you have a recommendation for this oven?

  7. DebraDebra
    March 6, 2016    

    I really want to spray my loaves and cover but I am afraid to shatter my stone. It is well seasoned and bakes my pizza to perfection (but it is only a 1/2″ thick) I would be heartbroken if it cracked. What kind of stone specifically stands up to this kind of shock of water on a 500 degree stone. What do I look for? Thanks in advance for your help

  8. JennyJenny
    February 5, 2016    

    Thank you for these recommendations! I just bought your sourdough bagel course and can’t wait to try it out. My best bread knife is made by Rada Cutlery. I’ve had it for 2 years and still love it. It’s very affordable and made in Iowa. http://www.amazon.com/dp/B000H24H1O/ref=twister_B005QTGN5Q?_encoding=UTF8&psc=1

    • – YEAHHH!!! Wonderful news for you lady! I hope next year I can be sharing some news like this myself (that’s the hope anyway!) Love that you’re doing the Pacing the Panic Room photos too. I LOVE that series so so much!

  9. Howard BernsteinHoward Bernstein
    August 27, 2015    

    Hi, Just joined your site and am working my way through both your courses. They are very informative and easy to follow, especially for a beginner like me. I was wondering what size banneton would you recommend getting for the recipes on your site? Thanks

    • August 27, 2015    

      Great to have you as a student Howard! I am glad you are enjoying the courses. I use an 8″ diameter round banneton and a 31.5 x 14 x 7 batard banneton. I also use a couche for the batards/baguettes.

  10. August 17, 2015    

    Hi Teresa, I am really enjoying the bread class you have set up. Watching you make sourdough starter step by step was very instructional. Over the years I have made starter with too high of hydration, I think. My husband is making a side area off our kitchen in a little cove, that is to be my bread making kitchen. Reason: I am very messy with my bread and leave a lot of regular “dough messes” and it will be nice to “hide away” in my bread making cove. Anyway, I recall your method of rising from years ago, putting the loaves in a plastic bag in the fridge overnight. Has that method been retired in favor of a Proofer? Because I was about to put a separate mini fridge in this little bread cove, but maybe a Proofer would be more reliable and better. Is the humidity one item that is key for this proofer? I also saw some “wine” refrigerators at Menards. They have higher temperatures. Would one of those work with a tray of water in it? Anyway, I’m getting ahead of myself. But I am also fascinated that you gave away all your bread mixers in favor of hand mixing. I was suspicious my bread mixer was too rough on my dough as well as the fact that I have gotten extremely cavalier with the amount of flour I put in my dough. And a bread mixer tends to cause me to add much more flour than hand mixing. This was a rambling post. But I’d be curious mostly on your thoughts on a Proofer vs. a small mini fridge, vs. a Wine Fridge from Menards. Is the rise time with the Proofer much less than the “old time” refrigerator method? Thanks for this course! I love it! Britta in WI

    • August 17, 2015    

      Hi Britta, thank you for your comment. I still retard my dough overnight covered with plastic bags. I use the proofer for experiments and to warm up my dough as where I am it is often cool. The proofer is a warming box and it will not cool down your dough if it is hot where you are. It sounds like you are having fun baking!

      • August 17, 2015    

        Thanks for the reply, Teresa! So I DO still need a mini fridge (or just put it in my large fridge) to retard the dough, in my new bread cove? What is the ideal temperature for retarding dough? And would a wine fridge be ideal for that or should I just set a mini fridge at its warmest temperature? Thanks again for the answer, it is taking me a little time to sort this out with some of the new things you are doing. Britta

        • August 17, 2015    

          I used to have a dedicated fridge, I kept it at 46F. Somewhere between 42-50F is good.

  11. Ronda Williams GoodletRonda Williams Goodlet
    June 30, 2015    

    I hope you received my comments. Not sure LOL Try again . Loved your review of these baking essiantials.

    • August 17, 2015    

      THanks Ronda! I know you will enjoy using bannetons, they sure do help with bread baking!

  12. Ronda Williams GoodletRonda Williams Goodlet
    June 30, 2015    

    I Loved your Review of all of these Supplies. I am an Avid Cook and Baker and I love and use all of my tools and cookware. It’s like a Great joy every time I receive something new! I am going to buy the Batonnes! Thanks for your Input.

    • JonnieJonnie
      April 27, 2016    

      Keep on writing and chnguigg away!

    • April 30, 2016    

      Armor"The Judeo-French government has been trying to encourage the development of a house-broken Islam."Yes. The irony is jews don't realize the jewish-muslim alliance that was the foundation of the Moorish and Turkish invasions of Europe was based on a need for jewish help against white people.If the strategy of destroying white people with muslim immigration succeeds then the reason for that alliance dissolves and it's goodnight vienna.

  13. June 18, 2015    

    Opinel bread knife! A tad pricey, but you will not be disappointed! http://www.opinel.com/en/kitchen-and-table/kitchen-knives/parallele/n116-bread-knife-parallele

  14. AndreaAndrea
    May 24, 2015    

    I’ve just received my brod & Taylor proofer, all the way from Germany (& with an extra shelf). No more guessing room temperatures and rising times. Thanks Teresa for a great recommendation

  15. CJCJ
    May 18, 2015    

    I have several bread knives, but since I mainly make crusty sourdough loaves baked in a dutch oven, I too struggled to find a knife to tackle those crusts well. Wüsthoff’s Panini knife is fantastic!

    • northwestsourdoughnorthwestsourdough
      May 18, 2015    

      Love it! I am looking forward to trying these new knives, thank you!

  16. KateKate
    May 18, 2015    

    I have a Global bread knife which I love! I’ve had it for over 5 years now and it’s still going strong. It’s moulded in one piece so the handle can’t break off. I wash by hand so the blade doesn’t get nicked in the dishwasher. 3 of my friends have bought them since trying mine because they’re so good. I make bread every 2 days, including very crusty sourdoughs. It copes brilliantly with all of them.

    • northwestsourdoughnorthwestsourdough
      May 18, 2015    

      Great! Thanks! I am so in the dark when it comes to a good bread knife. I’ve bought several and have been disappointed each time.

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  1. Sourdough Baking Techniques 2 – Baking Equipment Ideas | Discovering Sourdough on September 9, 2015 at 10:54 am
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