As my sourdough journey continues, I’ve discovered many frugal equipment solutions and supply needs. When you think about it, sourdough has been around for hundreds of years. The settlers did not have all these fancy expensive gadgets when they made their sourdough breads. Life was much simpler then and it still can be now.
Since sourdough making has become such a trend, companies are making a fortune at your expense. I’m here to tell you that most of those fancy gadgets are not necessary…they’re nice but not mandatory.
If you know me, you know I don’t spend a fortune on anything and I always try to make use with what I have on hand.
Here’s a few items needed when making sourdough, along with my recommendations and frugal solutions…
My Sourdough Journey Continues With Frugal Equipment Solutions
Food Scale
A Food Scale is important. Yes, it is really important because so many recipes use gram measurements and it also helps with consistencies of final products. Weights of ingredients are spot on and always correct. Scooping ingredients can vary in amounts. So it’s always better to weigh everything for consistency.
When feeding your sourdough starter, it is recommended to weigh the flour and water additions. Which is why a scale is a really good purchase. I lucked out and found a super nice scale on sale. It’s simple, easy to use, works great and I really like it! I highly recommend it. Thankfully it’s still at a great price right now, so if you need a scale…here’s the link for the one like I have…https://www.walmart.com/ip/363825322
Dutch Oven
A cast iron Dutch Oven is important when baking sourdough breads, but it’s not mandatory. They are often very expensive. So I have discovered a frugal solution that is working fabulously for me. I use a cast iron skillet with an enamel ware bowl inverted as a dome on top of the skillet and it works perfectly.
I’ve seen some folks use an enamel ware turkey roaster to bake their sourdough breads in. I’ve not tried it, but I’ve read success stories using one. I may have to dig mine out of the cabinet and give it a whirl. I’ll let you know when I do. But for now, I am really loving my cast iron skillet alternative.
Some folks bake their sourdough breads on heavy duty baking sheet pans and invert oven safe bowls on top. I’ve not tried that yet, so I can’t recommend that method. But, apparently it works.
Lame (design cutting knife)
A Lame for cutting pretty designs into the dough before baking is nice, but it is not 100% necessary-at first. I may work my way up to it, but I’m not that fancy yet. I purchased a brand new box cutter at Walmart for $1.97 and I have been using that for now. It’s working great! My loaves/boules are coming out pretty and a fancy cutter doesn’t make your bread taste any better. The cuts are to promote steam escape and help the bread bake better.
The photo below shows how I use a box cutter to cut the designs into the sourdough bread dough before baking.
Whisk
A fancy sourdough Whisk is nice, but not necessary. Once again, it’s an extra cost. I’m currently using a plastic mixing spoon with a handle that our doggie chewed when she was a puppy. The dents and rough texture of the handle provide the perfect means to break up clumps of flour and blend it into the water. So look around your kitchen first to see what will work for you. A metal spoon is not recommended, due to a chemical reaction with the sourdough starter. Nor is a metal bowl. More on bowl usage in a bit.
Note: I’ve seen where some folks mix their starter with a bit too much gusto using a metal spoon and actually cause the glass jars to break. So be careful.
Mason Jar
I’ve discovered that a large wide mouth Mason Jar works best for me. It’s accessible, see through, easy to measure, provides the proper amount of room to stir the flour and water, is sturdy and works well in all temperatures. A second jar is recommended for the sourdough discard or if you need to grow more starter for extra baking or to give to a friend.
If you don’t have large Mason jars, check second hand stores and garage sales etc. Or you can reuse a large pickle jar or other jar you have on hand-just wash it really well. I’ve seen folks use those large fancy gallon size candy store/canister style jars. They are nice, may be a bit expensive and tend to force you into using more flour and water just because of it’s large capacity. If I find one at a good price, I may get one someday, but they are not mandatory. Plus, I like using the mason jars.
Cover
I use plastic wrap to Cover the Mason jar of sourdough starter with a screw-on lid. I tried parchment paper and a coffee filter. They didn’t do as well for me as the plastic wrap did. And for the most part, it’s reusable.
Tea Towel
A thin gauze style tea towel is nice (not a terry cloth version). They can be purchased at a dollar store or discount store. I have one, that was given to me as a gift. Though I don’t use it very often. I tend to use plastic wrap to cover my doughs as they are rising. If the dough sticks to the plastic wrap, I just throw it away. A tea towel will need to be washed often. In my opinion, a tea towel retains more germs. But use what you are comfortable with.
Note: if the dough sticks to the plastic wrap, just grab a hold of it in 2 separate directions (ie: 1 to the left side and 1 to the right side) then stretch the plastic wrap, pulling in each direction. The stretching loosens the dough’s attachment to the plastic wrap and the dough will fall off the plastic wrap. Taaa Daaah!! Try it sometime.
Spatula Style Scraper
A Spatula Style Scraper is really important for scraping down the sides of the jar-helping to keep it clean. I would make sure the scraper is a sturdy but slightly flexible version. A scraper will also help you remove sourdough residue from your dishes and utensils, so that the clumps of sourdough do not cause issues in your sink drain as you wash those items. Wipe any sourdough residue onto a paper towel and throw it in your garbage. Please don’t wash sourdough down your drain-it hardens like cement and will result in a call to a plumber to rid your pipes from sourdough cement.
Flours
Bread flour is important for feeding the sourdough starter and for making a lot of the recipes. After getting the starter established using bread flour, I discovered that the starter can be fed with unbleached all-purpose flour…which by the way, is less expensive. It is important to use unbleached flours. The chemicals used to bleach flours are not good for sourdough, as they hinder growth of the good bacteria that is needed to grow the sourdough.
Whole wheat or rye flour are good to have on hand if needed. Sometimes your sourdough starter may be a little weak and extra hungry. It may need a boost from a heartier flour like whole wheat or rye. Start with a little bag of whatever one is your favorite, unless you get a good buy on a larger bag. Just be sure to store it well in a sealed container. Always take advantage of store sales on bread flour. One of the stores had a deal recently…buy one 5lb bag of Pillsbury Bread Flour, get another Free!! Our daughter-in-law was kind enough to get 4 bags for me! Happy day!!
Please beware of ordering flours online-some folks have done so and discovered various bugs/weevils in their flours when they arrived. Ewwhh!!
Water
Water is also key. Purified bottled water is highly recommended vs chlorinated tap water. The chlorine will kill the good bacteria that is needed to grow the sourdough starter. Some well waters are ok, but I leave that option to you based on the knowledge of your well water situation. I use purified bottled water to feed my starter. But I do sometimes use tap water when I’m baking with the sourdough starter or discard. The results have been great with no issues.
Rack
A rack to elevate the bread as it cools is a really good idea. It doesn’t have to be anything fancy, just functionable to allow air flow around the bread and cool it, so it doesn’t get soggy.
Parchment paper
Parchment paper is highly recommended. Make sure that it is safe in temperatures up to 450 degrees and possibly higher. I prefer the natural brown colored versions and not the bleached white versions. It’s not extremely expensive but I consider it necessary.
When baking, it keeps the bread from sticking to the pan, protects it from excessive burning and helps with removal from the pan. I also use a clean piece of parchment paper to wrap the baked loaf of sourdough bread in for storage after baking. Sourdough bread has extra moisture in it that may cause a moldy situation during storage. So before I place a baked loaf of sourdough bread in a zip top bag to retain freshness, I put it on a piece of parchment paper that extends up the sides to wick away the excess moisture.
I also use parchment paper to smear/spread a thin layer of sourdough starter on, so that I can dry it and save it for emergency uses or to give dehydrated sourdough starter as a gift. More on that in another post.
Mixing Bowl
I’m going to come right out and say….I LOVE my sourdough bowl! I purchased it at a second hand store many years ago. It’s a large and in charge beauty! I hardly ever used it until I started mixing sourdough to make bread. A large glass or porcelain bowl (like pasta or salad serving bowl size) is ideal for mixing the doughs-metal bowls are not recommended. The bowl I use is perfect-it’s big enough and wide enough for mixing and for rising the dough.
I fear the day if it should break, because it will be difficult and possibly expensive to replace. It’s so pretty and I use it so much. It now has residence on my kitchen counter. I keep my jar(s) of sourdough starter(s) in it, just in case of escapage…not even sure that is a word. But it’s what can happen when your sourdough gets excessively happy, bubbles up and bursts out the top of the jar and down the sides-as it did to me just yesterday! It can be quite messy, so it’s a good idea to always have your starter on a plate or in a bowl to capture those escaping starter moments.
Rubber Band
I like to use a wide rubber band to show where the sourdough starter level began in the Mason jar after feeding it. This way, I can monitor its growth after feeding and determine when it’s time to use it.
They make fancy marking gadgets to use, but in my opinion they are not necessary. You can also use a ribbon or a marker if you would like. But most of us have a wide rubber band laying around the house someplace or maybe even on your next fresh bunch of broccoli purchased.
Bread Machine
These can be a bit expensive to purchase, but can be found in second hand stores and garage sales for lower prices. I’ve had mine for many years. I love it and use it a lot. I have been known to use my bread machine to mix and proof the doughs for sourdough creations. Then I shape the doughs into boules or rolls etc. and put them in the oven to bake. Sometimes I have 2 or more doughs going at the same time. One in the bread machine and one in my pretty bowl on the counter.
I’ve been experimenting with my bread machine to not only mix and proof the sourdough, but to also bake it. I set the machine to the “Dough” setting to make the actual dough-takes about 90 minutes. When the dough is done, I set the machine to “Bake” the dough-takes about 1 hour. Afterwards, I have a complete loaf of bread ready to eat. It’s an easy set-it and forget-it way that’s often convenient for my days. I had a few not so perfect loaves that sunk in the top. Our chickens love those cut off slices of imperfection. But they can be used to make bread crumbs or croutons-the bread pieces, not the chickens.
I’m attempting to make a sandwich style loaf of sourdough bread versus an artisan style boule. I’ve been trying several different recipes-all delicious but shape and texture were not quite right. Recently I baked a loaf that came out perfect. When I get consistent results with it again, I will share them with you.
Sling
So, some folks recommend using a sling to raise and lower your dough in and out of a Dutch oven and other baking vessels. Again, another expense but not mandatory. It does keep you from getting burned. But oven mitts can assist with that issue as well. I don’t use a sling-at the moment. I have one for my instant pot and I may someday use that for sourdough-as others have reported success with. Though I’m not finding it necessary right now. I raise and lower my bread/dough using the parchment paper I bake the bread in.
Cold Oven Baking
OK, this practice may work for some and not for others. I’m here to tell you, it sure as heck works for me and is a total game changer in this frugal world of mine! Normally recipes for sourdough bread baking call for you to preheat your oven and your Dutch oven to 400 degrees and upwards of 450 degrees or more for at least 20 minutes to one hour…yes one hour! That is an outrageous amount of wasted energy and time, not to mention burn potential of arms and hands. I used to suffer all of that. But not any more.
Ever since I learned about the cold oven method of baking sourdough breads and other products, it’s my only method now and it works like a charm. It makes my frugal heart happy!! Here’s a link to the blog I read about it…..https://foodbodsourdough.com/cold-oven-baking/. I hope you enjoy using this method as much as I do.
Sourdough Cookbook
There are many sourdough themed cookbooks on the market right now. Plus there is a ton of recipes online and available in the Sourdough Facebook groups. I suggest taking advantage of all the free recipes and recommendations that you can. Experiment away! Find what works best for you and enjoy!
I purchased a simple folder (from the dollar store) with pockets and a wipeable exterior to hold my printed sourdough recipes and helpful hints. I have savory recipes on one side and sweet recipes on the other side. It’s working out perfectly.
I also have THE BEST sister in the whole world! Along with the dehydrated sourdough starter she sent me, she also sent me a cookbook titled “The Homestead Sourdough Cookbook” by Georgia Vardozza. She even took the time to add tabs and personal notes of her experiences with many of the recipes. I love my sister so much and I love sharing our sourdough journeys!
Here’s a link (with the best price I could find) to order the same cookbook that my sister sent me…https://www.alibris.com/search/books/isbn/9780736984409?invid=17921140543&utm_source=Google&utm_medium=cpc&utm_campaign=NMPi&gad_source=1&gclid=Cj0KCQjwztOwBhD7ARIsAPDKnkAPPTUjwCoYM5cDAAUfwYUeALn_OQpDNlpdwkFaCD9CwXqMF-NMSOAaAoU8EALw_wcB&gclsrc=aw.ds
Results Regarding Frugal Equipment Solutions When Making Sourdough Bread…
Well folks, those are the frugal equipment solutions that I have discovered on my sourdough journey, so far. If I discover any more, I will certainly let you know.
All things totaled, I only had to purchase a scale and a box cutter for a total of about $12.00! And my sourdough breads and other delicious sourdough creations are coming out beautifully and tasty! I’m beyond thrilled with this frugal and delicious journey!
I hope I have inspired you to embark on a sourdough journey of your own. But in the meantime, please be sure to like, share, comment and subscribe to my Frugal and Delicious Blog Website at https://frugalanddelicious.com/frugal-and-delicious-creative-crafts-frugal-home-decor-and-fashion-money-saving-tips/ and also to my Frugal and Delicious Facebook page at https://www.facebook.com/frugalanddelicious/, so you are automatically entered to win the FREE package of Sour Texan dehydrated sour dough starter. Let’s show Google that we are not inactive!
Thanks bunches, take care, have fun, be safe and be happy!
Hugs, Chauncey
If you didn’t get a chance to read my first blog about my sourdough beginnings, here it is…https://frugalanddelicious.com/my-frugal-and-delicious-journey-with-sourdough/
