Most banneton liners only need light dry cleaning after each bake and an occasional gentle hand wash when dough or stains build up. Keeping them dry and well floured is the key to avoiding mold and sticking over time.

Quick Scoop

  • Shake or brush out excess flour after every use.
  • Let the liner dry completely in a warm, airy spot before storing.
  • Hand wash in cool–warm water with a little mild soap only when really dirty, then air dry fully.
  • For mold or odors, use a brief soak with warm water plus a bit of vinegar or oxygen bleach, then rinse and dry well.

Routine after each bake

  • Remove the liner from the banneton and gently knock out loose flour over the sink or trash.
  • Use a soft or medium brush (pastry brush, clean dish brush, or firm bottle brush) to dry-scrub any stuck flour or crumbs from the fabric.
  • Drape the liner somewhere ventilated until it feels completely dry before you put it back on the basket or in a drawer.

Think of this like “seasoning” the liner; a thin layer of dry flour actually helps prevent sticking in future bakes.

When and how to wash properly

Only wash when you see:

  • Wet dough smeared into the fibers
  • Greasy stains or spills
  • Spots of mold or an off smell

Simple hand wash

  1. Rinse the liner under cool to warm running water; avoid very hot water which can shrink linen and cotton.
  1. Add a small amount of mild dish soap or gentle laundry detergent and rub the fabric together to loosen dough and stains.
  1. Rinse thoroughly until the water runs clear and no soap remains.
  1. Squeeze gently (do not wring hard) and lay or hang to air dry completely, ideally back over the basket or a colander so it keeps its shape.

Some bakers occasionally machine-wash sturdy liners, but recommendations vary; hand washing is the safest default unless your manufacturer says machine is okay.

Deep-cleaning for mold or heavy buildup

If you notice mold spots, dark stains, or persistent odor:

  • Soak the liner in warm water with a small splash of white vinegar or a little oxygen bleach for about 10–15 minutes.
  • Gently scrub any visible spots with your fingers or a soft brush.
  • Rinse very thoroughly, then air dry in a well-ventilated place; some guides suggest indirect sun or a bright warm area to help discourage mold.

If mold keeps coming back, it is safer to replace the liner, as repeated mold exposure near food is not ideal.

Preventing sticking and future mess

  • Dust the dry liner generously with flour before proofing; many sourdough bakers like a 50/50 mix of bread flour and rice flour for extra non-stick power.
  • Make sure shaped dough is not too wet; very high hydration doughs stick more easily and make cleaning a pain.
  • Store both banneton and liner in a dry, airy cabinet, not in plastic bags, to avoid trapped moisture and mold.

TL;DR: Keep the liner dry and floured, brush it out after each bake, reserve washing for when it is truly dirty, and use a brief vinegar or oxygen-bleach soak if mold or odors appear.

Information gathered from public forums or data available on the internet and portrayed here.