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Here's everything you need to celebrate National Sourdough Bread Day like a pro

April 1 may be full of jokes and pranks, but it also happens to be National Sourdough Bread Day! Thanks to its light, airy crumb and slight tang, this crusty bread is irresistible, and baking it is easier than you might think. (Just ask all your pals who became obsessed with sourdough during the pandemic).

It begins with just two humble ingredients — flour and water. But you need plenty of time and patience, says Keith Cohen, owner of Orwashers Bakery, a New York City institution that's been around since 1916. "Good sourdough is a little like golf," he explains. "Some days you're Tiger Woods and others you might as well be playing mini golf."

To help you rise to the occasion, we've gathered everything you need to bake sourdough bread at home, plus answers to some FAQs. Ready, set, bake ...

Sourdough bread FAQs

What is a sourdough starter?

According to the chef behind Secret Sourdough LA, Issac Kerem, a starter is a mixture of equal parts all-purpose or wheat flour and water (try four ounces of each) that collects natural bacteria and yeast from the air. You can make the starter in any non-reactive container as long as there's room for it to double in size. You'll "feed" it every day or two for about five days, adding equal amounts of flour and water. Within a couple of days, you will begin to see bubbles form in the mixture, indicating that the wild yeast is active. After about a week, it should look puffy and very bubbly.

How do I bake a basic sourdough bread?

Once your starter is ready, try this no-knead sourdough bread recipe from the experts at King Arthur Baking Company. It's a combination of flour, water, salt and sourdough starter.

Pro bakers' sourdough bread-making essentials

These non-reactive mixing bowls are perfect for mixing up a sourdough starter, and this set is a Yahoo editor favorite. Metal bowls are long-lasting and won't break if you accidentally drop them or they teeter off the counter. These come with lids, so if you're making a dough that needs to rest in the fridge, you can keep it right in the bowl you mixed it in without the need for plastic wrap.

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After mixing up your starter, keep it in a stable environment at room temperature to ensure it grows, says Kerem. "You need a good jar and a spot in the kitchen that will not suddenly become chilly, hot or drafty." A large glass jar with plenty of room for the starter to grow is ideal.

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Of course, you can use them for drying pots and pans and mopping up spills in the kitchen, but cotton dish towels are also key for draping over a bowl of rising bread dough. These are absorbent, quick-drying and lint-free and go right into the washing machine and dryer. The cornflower blue hue masks subtle stains and also will brighten your mood.

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A bench scraper like this easy-to-grip one from Oxo comes in handy when you need to divide dough. The stainless steel blade cuts through cleanly and even includes measurement markings so you can be precise.

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This very sharp blade, called a lame (pronounced lahm), is used to score the surface of the dough before it goes into the oven. Kerem explains,"It's thinner and sharper than a knife and lets you score the dough without releasing the gas from fermentation. It gives the dough space to expand and rise rather than exploding." Use it to get that classic slash on the top of your loaf.

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For the most precise measurements, weighing is always best, as scooping ingredients like flour into a measuring cup can yield slightly different amounts each time. This top-selling scale can accurately weigh as little as 2 grams and as much as 11 pounds. Its sleek design makes it easy to stow away when not in use.

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If you don't want a scale or you prefer to measure small amounts by hand, you'll need a reliable set of measuring spoons. This set has magnetic snaps to help keep it together, and the permanently etched measurements won't wash off in the dishwasher.

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Le Creuset has many fans who believe the brand makes the best Dutch oven for sourdough bread baking. I also love this pot for other uses: I declared it the best Dutch oven when I tested and reviewed the top-rated ones on the market.

What makes an enameled cast-iron Dutch oven ideal for baking sourdough? "It traps the steam needed to create that crunchy, crackly crust," explains Cohen.

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These non-slip silicone mitts are the best at protecting hands. The ridged design helps you get a good grip on whatever you're taking out of the oven or off the stove, whether that's a Dutch oven or a baking sheet.

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