Intro to Sourdough

Digital download. You'll get a PDF right after checkout; nothing ships.

Real sourdough is just flour, water, salt and a little patience. This guide walks you through it the way Brandi learned it: one simple step at a time, in a real family kitchen, with no fancy gear or baking background needed.

Brandi has baked weekly loaves for a family of seven and for her community since 2021. This is the method she uses every week, written down so you can bake it too.

What's inside (15 pages)

• Starter from scratch: a 7-day, gram-by-gram plan to grow your own starter, plus the warning signs that mean "toss it."
• Starter from discard: how to wake up and refresh the starter you keep in the fridge.
• Leaven and dough: exact amounts, the stretch-and-fold schedule and the overnight rest.
• The bread: shaping, the fridge proof, scoring and baking in a Dutch oven, with a simple doneness check (205–210°F inside).
• Terminology: banneton, lame, hooch, leaven, all in plain English.
• FAQ: slow starters, hooch, getting bigger holes, and how to store and freeze your bread.
• Essential tools & ingredients: what you really need and what's nice to have.
• Notes pages: track each bake and what you'd change next time.

Who it's for

First-time sourdough bakers, and anyone who has tried before and ended up with a flat or dense loaf. If you can measure on a kitchen scale, you can do this.

This book covers classic wheat sourdough, so it is not gluten-free. Baking gluten-free? See our Intro to Gluten-Free Sourdough e-book.

Format

• 15-page PDF, US letter size (8.5×11). Read it on a phone, tablet or computer, or print it for the kitchen.
• Instant download after purchase. The link is also emailed to you.
• For personal use. Please don't share or resell the file.

Questions? Email us at hello@ingoodsoil.com.

Some tool links in the book are Amazon affiliate links. If you buy through them, In Good Soil may earn a small commission at no extra cost to you. As an Amazon Associate, In Good Soil earns from qualifying purchases.