When to Use the Tools

Tools for growing your sourdough starter

  • 24 oz glass jar with wide mouth so it's easier to add ingredients and scrape sides

  • Breathable cotton cloth cover, use this in-between feeds

  • Thermometer for measuring room temperature for perfect growing conditions. Sourdough best rises between 75F - 85F

  • Aluminium jar Lid

  • Feeding tracker band – move up and across to keep track of daily feeds and starter growth

  • Long, flexible, flat silicone spatula to help mix the starter and scrape down the sides of the jar

  • Kitchen scales to measure flour and water as you feed your starter

Tools needed to make masterful loaves

  • Kitchen scales to accurately measure ingredients

  • Danish Dough Whisk to combine the ingredients in the bowl

  • Plastic scraper to bring the dough together in the bowl and help move the dough out of the bowl

  • Metal scraper to fold the dough, stop is sticking to the table and to cut the dough

  • Banneton baskets (also called proofing baskets) to shape the dough whilst it’s rising. Add linen covers to create a smooth finish or place the dough directly onto the lightly floured baskets for a designed affect

  • Bread lame to score the dough before baking. Replace the blades as needed

Tool to clean, care for banneton baskets

  • Bamboo brush for effortlessly cleaning the banneton baskets

How to use the kitchen scales

  1. Insert 2 x AAA batteries

  2. Remove the blue protection film

  3. Press the on/off button

  4. Press 'unit; to change to grams (g)

  5. Place the starter jar in the centre of the scales

  6. Press on/off to return the scale reader to 0g

  7. Add your first ingredient, measuring the exact weight

  8. Repeat step 6 and 7 for each new ingredient

  9. To turn the scales off, hold down the 'off' button