UTENSILS:

An accurate thermometer is a must. Temperature is the single most important factor in the success of any sourdough recipe. Sourdough needs a temperature close to 85 degrees F (30 C) to work most efficiently while your batter is rising or proofing.

Always mix sourdough recipes in glass, stoneware, or plastic bowls with plastic or wooden spoons. Remember that any prolonged contact with metal will drastically reduce the purity and change the taste of sourdough.

Use a stoneware or plastic container to store your sourdough starter. Stoneware crocks have traditionally been used as sourdough storage containers. Crocks may be both decorative and practical, but a covered plastic container will work just as well. Make a small hole in the top of the lid/cover. It should be large enough to allow for expansion of the starter. Glass or metal containters are not recommended.

Glass or metal loaf pan may be used for baking sourdough breads. The crust thickness and bread texture will very from pan to pan. Glass pans tend to cause thick crusts while metal pans yield thinner, lighter-colored crusts.
When choosing bowls and pans for sourdough, remember that sourdough will often double in volume before baking. It may double again while you bake it.

Next: The starter