Thermometer and scale or what I would considered necessary. Other tools are nice/convenient to have.
Bench scrapers: metal & plastic
Stainless steel drywall taping knife. The drywall tool absolutely needs to be stainless steel when used as a kitchen tool.
Wide stainless steel mixing bowl
Small Cambro food storage containers for my starter. I keep two in rotation. After feeding, the fed starter goes into the clean sterilized container. The used container is washed and sterilized for the next feeding.
Large Cambro food containers for bulk rise. Bowls are narrow at the bottom and wide at the top. As the dough rises it spreads in every direction so it’s impossible to tell how much it has increased in bulk. I prefer square or cylinder shaped containers for the uniformity.
That’s great. Cambro markets to the trade, so a bit inconvenient to purchase, but they are worth it. I have a couple dozen both the clear and opaque, in five sizes. Both are well made, but I definitely prefer the clear. They don’t stain or absorb odors. And I like being able to see what’s inside.