Choosing a proofing basket (banneton) comes down to your loaf shape and dough amount. On this page, you’ll see popular options like round (often around 9 inches) and oval (often around 10 inches) that can work for typical home loaves.

• Shape: Round baskets suit boules; oval baskets suit batards.
• Liner: A linen liner can help with stickier doughs.
• Material: Cane/rattan offers traditional texture; silicone is easy to clean. Results can vary.
• Check details: Review the product dimensions and capacity listed on each page.

You can shop online and use pickup or delivery where available.

Kits on this page vary, but many include essentials to mix, proof, and score your dough.

• Common items: Proofing baskets (round and/or oval), linen liners, a dough scraper or bowl scraper, a Danish dough whisk, and a scoring tool (bread lame).
• Helpful extras: A brush for cleaning, measuring tools, and sometimes a jar for your sourdough starter.
• Quantities differ: Check the product description for exactly what’s included.

If you prefer building your own set, you can add individual sourdough tools and choose pickup or delivery options shown on the product pages.

Care depends on material, so it’s best to follow each item’s instructions.

• Cane/rattan bannetons: Tap out excess flour, use a dry brush, and let air-dry thoroughly. Avoid soaking, which can affect the material.
• Linen liners: Shake off flour, gently wash if needed, and air-dry fully before reuse.
• Silicone baskets: Rinse with warm water and mild soap, then dry completely.

Keeping everything dry helps reduce odors and sticking. Product pages often include care notes—checking those can help you choose the right sourdough tools for your routine.

A Danish dough whisk is great for bringing together thick batters and doughs without overworking them.

• Mixing: Combine dry and wet ingredients, then use the whisk to pull the mixture together and reduce clumps.
• Complementary tools: A bowl scraper can help gather ingredients and clean the sides.
• Best uses: Sourdough, pizza dough, pastry, and cake batter.
• Care: Rinse promptly after use. If the handle is wood, avoid long soaks and dry thoroughly.

Results vary by technique and recipe, but this whisk can make mixing more efficient.

Scoring helps control how your loaf opens while baking. A bread lame (scoring tool) offers precision.

• Technique: Lightly flour the surface and make confident, smooth cuts. A slight angle can encourage an ear, but approaches differ.
• Timing: Some bakers score after a brief chill to firm the dough; preferences vary.
• Safety: Handle carefully and use covers when stored.
• Upkeep: Many lames come with replaceable inserts; check the product page for included extras.

Choose the style (foldable, magnetic, or fixed) that feels comfortable. Practice can help refine your sourdough scoring results.