Artisan Supply List

You can get these supplies anywhere.  I only add this list out of convenience to you.  If you use my links, I get a couple pennies per item - which I appreciate.  Grandma always told me to pick up pennies as you never know when you will need them!

1.  You will need sourdough starter.  If we are doing a lesson with me, this will be included. Our starter is active, full of life and flavor - just waiting to be revived in your kitchen.  You can purchase dried starter for me using link above.  If you purchased dry starter, follow the directions to reactivate it.

2. A digital scale is a must.  It will make baking all sorts of sourdough treats easier.

3. Enameled cast iron dutch oven.  This link is for the Lodge which is a tried and true brand.  You will bake your bread in this.  You can use a regular cast iron dutch oven, but I think these handle a bit better and are pretty too.  I recommend a 5 or 6 quart one.  Make sure it can withstand oven temperatures of 500 degrees, as many of the cheaper ones don't and will not hold up well.  If money is not an issue, can't go wrong with the Le Creuset!  But, you could also improvise and cook on a pizza stone.  

4. Banneton - This 8 or 9 inch proofing basket is what will give you nice lines on your bread and allow it to shape into a lovely loaf.  

5.  A bench scraper is helpful and will allow you to shape and cut the dough.

I really like this set.

6.  Large bowl and plastic wrap to cover the bowl.

7.  Parchment paper makes the baking process much easier.  

For flours, I use unbleached all purpose flour , artisan or bread flour and whole wheat flour.  I use white rice flour to keep the dough from sticking in the proofing basket.  If you are local and do a lesson with me,, I can provide a sampler of all of these for your first loaf.

These are now extra items.  They are not necessary, but kind of fun to have.  Future add-ons.

1.  A lame (pronounced LAHM)- You will need a razor to score your bread.  A lame makes it easier as it is a long handle which your razor attaches to.  This helps you come in at a better angle for a nicer score.  Alternately, you could use a serrated knife.  It won't give you as clean of a score line, but it will work.

2. A danish whisk is nice because it makes mixing your dough easier.  Alternately, you could use a spatula.  

3.  You can keep your starter in a mason jar. I like the lids because it allows the starter to breathe.  But I really prefer tulip bottom Weck jars. They are easier to work with because they are wider.  

4.  Another non-necessity but helpful item are gloves.  They keep cleanup to a minimum.  You can get them anywhere, but don't go with the really thin ones.  They will not work for this purpose.  

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