Tech Up Your Sourdough With These Upper-Crust Baking Gadgets

Sourdough bread is one of the most wonderful things you can make with your hands, but it can be fussy and hard to get consistently right. These three new devices eliminate most of the guesswork.

I love making sauerkraut. I've almost always got a batch actively fermenting and another in the fridge, ready to eat. It's a project that can take a week or two, almost entirely hands-off once the veggies are cut and salted. To keep the active batch happy—it likes hanging around between 65 and 70 degrees Fahrenheit—I typically I keep it near the slider by my desk on the shady side of the room, closer to the glass if it needs to be cooler, a little farther away if it's cold out.