Favorite Sourdough Bread Tools and Resources
Original guide was published in October 2018 and updated with new photographs and recommendations in February 2022.
Every year I come up with a handful of cooking and baking goals. Recipes and techniques that I want to tackle and cross off my culinary bucket list. This process keeps me on my toes, reinvigorates my love of cooking, and forces me to slow down and enjoy the process.
In the last few years, my biggest goal was to learn how to make homemade sourdough bread. Fermented bread made from naturally occurring yeast and bacteria.
I tried my hand at sourdough bread a while back, but for various reasons the process was never documented. I developed a sourdough starter and attempted a few loaves, but travel and various projects side-tracked me.
In the summer of 2018, I had a spontaneous urge to pick it back up  (a trip to France inspired me!). I created my sourdough starter right then and there.
I am now the proud owner of a thriving homemade sourdough starter named Breadley Cooper. You can watch a video journey of me creating my sourdough starter on Instagram.
The learning process has been fascinating and rewarding. There is nothing quite as exciting as slicing into a fresh loaf of sourdough bread or being able to prepare an incredible sourdough pizza at home. It sparked the desire to share recipes and more of the baking process.
Mission Statement: My goal is to encourage and inspire, as well as make the process of making sourdough baking easier and more approachable for home bakers.
The world of sourdough baking can be intimidating. The language can be confusing and difficult to follow. The process mysterious and, at times, very frustrating.
But we all have the power to make amazing, artisanal sourdough bread at home.
Before we dive into baking, let’s discuss must-have tools for sourdough baking. While there are ways to improvise with various kitchen equipment, there are a few essentials that you’ll need to get before baking.
In this guide, you’ll find an exhaustive list of my favorite resources, cookbooks, and sourdough bread tools.
I’ve broken this guide into essential must-have’s for beginners, while also providing a list of helpful optional tools for the enthusiastic or advanced home baker.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
