In a recent article, I discussed a few of my sourdough must-haves. While you can get started with the bare essentials, it can be useful to invest in some nice-to-have sourdough bread accessories as the obsession grows.
I’ve rounded up some of the baking accessories that I’ve added to my collection as my sourdough journey has progressed.
1. Magnetic Lame
Scoring bread with beautiful designs is an art that can be tricky to grasp. However, a magnetic lame with a retractable blade makes this endeavor a bit more manageable.
I have an older version of the magnetic lame from Knead Ace, which I love. However, there are plenty of off-brand alternatives that are about half the price and have good reviews. Either way, you’re not spending more than $13 on this useful upgrade.
2. A Wooden Cutting Board
I was previously a wooden cutting board skeptic because I feel like it’s gross when juices from meat and fruits soak into them. I know the science says that they are better than plastic cutting boards, but for some use cases, I want a plastic option that I can throw in the dishwasher.
However, having a wooden cutting board specifically designated for my bread has been a game changer. I have a large teak cutting board that serves as a permanent fixture on my countertop for all things baked goods. My bread lives there, and my starter typically hangs out there as well.
I also use smaller wooden cutting boards when I bake a loaf with inclusions. These cute little cutting boards are also great for an aesthetically pleasing serving option. Rustic-looking artisanal bread on a little slab of wood? Beautiful.
3. An Extra Bench Scraper
A lot of sourdough kits come with a bench scraper, but I quickly realized it would be nice to have an extra one on hand. Plus, a lot of the kits come with wooden-handled bench scrapers, which can be a pain to clean.
For less than $10, you can get a dishwasher-safe bench scraper that comes in handy when you have your hands in too many dough bowls. This one also has measurements on it, which come in handy for cutting a more precise piece of dough, like for cinnamon rolls.
4. A Good Bread Knife
Cutting crusty bread is no joke. Even a couple of years into my sourdough experience, I still struggle. However, using a good bread knife has made it tremendously easier to get a clean, even cut on the crustiest of loaves.
I currently use a CUTCO bread knife. This is certainly a bit of an investment, but I have found it worth it.
I would love to get a fancy bread cutter one day, but they are a bit expensive. I am still trying to decide if it’s worth my counter space.
5. Silicone Baking Slings
Silicone baking slings are another cheap yet underrated sourdough bread accessory that is super useful for reducing your parchment paper usage and preventing a burnt bottom crust.
These round slings make it easy to drop dough into the Dutch oven and pull perfectly baked loaves out. It helps to shield the crust from the direct heat of the baking vessel, which helps control the crunch of the crust.
I often use glass loaf pans instead of the Dutch oven simply because a more standard-shaped loaf is easier to cut and use. Since they are shaped differently, I usually use parchment sheets. However, I’ve noticed the bottoms of my loaves get a bit crispier than intended when I do so. I am going to experiment with the sling in the glass pan, so I’ll report back.
6. Cooking Twine
I like to keep cooking twine on hand for when I get creative with my bread shapes. You can use twine to tie up your loaves to make artistic indentations for all sorts of seasonal fun.
For the past couple of fall seasons, sourdough pumpkin loaves (shaped like pumpkins, not flavored with pumpkin) have been a dinnertable staple. I tried an Easter bunny once, but that was a bit of a flop. I’ve also seen people make turkeys, Christmas trees, and other funky shapes with the help of twine and creative scoring.
7. Extra Tea Towels
Once you get into the realm of making bread multiple times a week (or are bulk fermenting multiple recipes at a time), the need for tea towels grows exponentially.
I recommend getting a bulk pack of lint-free tea towels because you will use more than you think. Since I only have two bannetons, I also use these in a bowl when I cold-proof loaves. This tends to create a bit of wear and tear, so it’s nice to have something basic that doesn’t have any sentimental value.
However, I do also use a few tea towels that were my great-grandma’s. These are super cute, perfectly worn in, and so ideal for covering bowls of proofing dough. If I didn’t have these, I’d probably get a set of fun flour sack tea towels to add a little whimsy to my kitchen.
Final Thoughts
Although these items aren’t necessarily “must-haves,” they are fun accessories as you venture further into the land of sourdough. Some will make your life easier and enhance your baking experience, and others are just fun.
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