Precision is key when baking sourdough bread, as accurate measurements can significantly impact the final product. Here’s a guide to the best kitchen scales for this purpose.
Pro tip: Look for scales with a removable platform for easy cleaning, especially when working with sticky doughs.
1g increments — recipe ingredient.
000 g rams — recipe ingredient.
Dry and liquid measuring set. Baking requires precision — guessing ruins results.
Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.
Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.
Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.
Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.
For sifting flour, straining sauces, removing lumps. Used in most baking recipes.
Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.
Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.
One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.
For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.
Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.
For pastry, cookies, pie dough. French style (no handles) gives better control.
KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.
Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.
Essential for precise measurements, especially for flour and water in sourdough recipes.
User-friendly with a clear display, ideal for beginners in baking.
Premium option with high capacity, suitable for serious bakers.
User-friendly and supports a charity program, great for everyday use.
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