This is a better option for cupcakes and muffins.

I have had this scale for many years. It was America's Test Kitchen's pick for favorite kitchen scale because of the pullout digital reader. If you place something large on the scale, you can pull the reader out to be able to see the weight!

This is such a pretty way to store bread, especially a crusty artisan loaf!

I love storing or gifting bread in these bags.

Most commonly used for slicing meat, this type of slicer is amazing for cutting nice, even pieces of sourdough bread.

These are great for storing flour.

Olive oil is full of polyphenols which are amazing for their antioxidant benefits and ability to lower inflammation. Many olive oil products on the market are not true olive oil or have been made using old or rancid olives. I like this olive oil because it comes from a certified organic valley in rural Greece and has been tested for it's polyphenol content.

This is my favorite salt to use for sourdough. The yeast absolutely loves the natural minerals found in this salt!

This is the best, inexpensive bread knife out there!

This is my favorite tool for stirring sourdough starter!

Central Milling makes incredibly high quality organic flour. I feed my sourdough starter with their flour and it thrives!

I have lots more ideas and products that I used linked here on my Amazon storefront.

I love using a Danish dough whisk for bread, batters, whisking, scrambling and more! The benefit of using this type of whisk is that it pulls through flour without over mixing. I use mine daily!

This type of lid is perfect for a jar of sourdough starter. It is not airtight (you want airflow) but covers enough to keep the starter from drying out.

I keep my starter in a wide mouth, quart sized mason jar. It is the perfect size for making a small or large amount of starter. Need even more starter? Move some starter to a second jar and feed it!

I have had my glass Pyrex loaf pan for years and it is always the one I come back to. I love that I can see how my dough is rising and it heats evenly. I use 1.5 quart loaf pans.

Parchment paper is helpful to create a surface that your bakes won't stick to, without using Teflon.

A banneton helps dough hold its shape and also breathe as it proofs (rises). I have several shapes and sizes but a 9 inch is a standard size that will work for most recipes.

This is a great quality Dutch oven. I have the 6 quart and that is a standard size that will work for most Dutch oven bread recipes.

Becasue flour can go rancid, this container is a great way to keep it fresh for weeks! It can also be used to keep many other items fresh.

I have a Nutrimill Artiste and use it ALL the time! It is like the baby sister of the Bosch. It is perfect for the occasional baker or if you make single batches of dough. It is a great option!

One of the most important parts of feeding my family is including whole wheat flour when I make bread. I have the classic grain mill and it works great.

The Bosch mixer is the king of all mixers! I got mine years ago after burning out my KitchenAid motor. The KitchenAid is not built for kneading bread, while the Bosch is. I can triple my sandwich dough recipe and it doesn't skip a beat! I highly recommend the Bosch Universal if you are making bread regularly.