Eclipse: Essential Sourdough Tools II 

Why we need it onboard: This compact scale is ideal when you’re looking for a more space-efficient setup. Precision isn’t compromised here, and the load remains controlled within a smaller surface area. Smaller scales are often dismissed because larger containers can block the display and turn measurements into a guessing game. This model solves that problem with a pull-out display, keeping your coordinates visible even as the load increases. It also makes cleaning easier — a small detail that adds up over time.

What to look for: Pull-out or offset display (critical on compact scales) A display that extends or shifts away from the weighing surface keeps measurements visible when using bowls or containers. This removes one of the biggest limitations of compact scales. Sufficient weight capacity with minimal footprint Even small scales should handle more weight than expected. Dough, bowls, and ingredients add up quickly — and exceeding capacity mid-mission introduces unnecessary errors. Simple controls and easy maintenance One-button tare functionality keeps re-measurements fast and clean. Fewer controls mean fewer complications, and removable components make routine cleaning straightforward.

Why we need it onboard: A solid spatula keeps transition clean and controlled. Equipping yourself properly isn’t about excess; it’s about operating professionally like the pilot baker you strive to be

What to look for: Food-safe, heat-resistant silicone Choose silicone that’s rated food-safe and heat resistant. It should tolerate warm mixtures and contact with active cultures without degrading or reacting. Firm structure with controlled flexibility The spatula shouldn’t fold or collapse under resistance. You want enough flexibility to scrape cleanly, with enough firmness to maintain control. Multiple sizes for different vessels Different jars, bowls, and containers require different tools. A set with varied sizes makes it easier to work precisely, whether you’re cleaning a narrow jar or transferring dough from a wide bowl.

Why we need it onboard: This tool is designed for what flat scrapers can’t reach. Its curved edge follows the contours of bowls and containers, allowing you to remove stubborn dough cleanly avoiding unnecessary tear. Think of it as a handleless, flexible spatula. It ensures nothing valuable is left behind once mixing, resting, or folding is complete.

What to look for: Food-safe, flexible plastic The material should be rated food-safe and flexible enough to bend with the bowl without cracking or retaining residue. Curved edge that matches bowl contours A properly shaped curve allows full contact with rounded surfaces, making clean retrieval easy and efficient. Simple, handleless design Fewer seams mean easier cleaning and better control when working in tight spaces.

Why we need them onboard: At this stage, the dough doesn’t need more work — it needs space to settle. And, my dear pilots, so do you. Bannetons serve as the dough’s resting station after shaping. This is the pause between effort and ignition — what in space terms would be considered post-orbit / pre-flight. A moment where systems stabilize, structure holds, and everything prepares for what comes next. Astronauts use these periods to recover and manage their circadian rhythm after launch.. The dough does the same here. It relaxes into its shape, finishes fermentation gently, and readies itself for the heat exposure ahead.

What to look for: Breathable materials as a must You can begin with natural, breathable baskets that allow airflow and help manage surface moisture so the dough can expand calmly without becoming damp or sticky. To begin, I suggest a couple of options of bannetons I use daily. Rattan bannetons are made from natural cane woven into a basket. They’re highly breathable, provide firm structural support, and are traditionally used for defined shapes and visible spiral patterns. When choosing rattan, quality matters — lower-quality baskets can splinter over time or have rough edges that snag dough. Wicker or linen-lined bannetons are often more affordable and widely available. They’re typically made from woven wicker with a fabric liner that separates the dough from the basket itself. They tend to feel more rustic and country in style — functional, familiar, and straightforward. I personally avoid silicone bannetons. I’ll include a few options here, listed in order of my preferred bannetons, so you can choose what best fits your budget and aesthetic. Shape and size that match your baking habits Bannetons come in many forms — round, oval, small, large. Choose the shape you think you’ll enjoy baking with most. Personally, I gravitate toward oval bannetons. I find they naturally encourage a more pronounced oven spring compared to round baskets. You can absolutely achieve a strong spring with round bannetons as well — but as you move through your own baking missions, you’ll begin to notice how shape subtly influences the final result. Structure that supports rest, not pressure During proofing, the dough naturally takes on the shape of the container supporting it. A taller banneton encourages upward expansion, while a wider, flatter basket allows the dough to spread more laterally. Neither is wrong — they simply guide the rise differently. That’s why I personally prefer 8–9 inch bannetons. They give the dough enough room to expand while still encouraging height and a more defined final shape.