{"product_id":"intro-to-sourdough-e-book","title":"Intro to Sourdough","description":"\u003cp\u003e\u003cem\u003eDigital download. You'll get a PDF right after checkout; nothing ships.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eReal 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.\u003c\/p\u003e\n\u003cp\u003eBrandi 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.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside (15 pages)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStarter from scratch\u003c\/strong\u003e: a 7-day, gram-by-gram plan to grow your own starter, plus the warning signs that mean \"toss it.\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStarter from discard\u003c\/strong\u003e: how to wake up and refresh the starter you keep in the fridge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaven and dough\u003c\/strong\u003e: exact amounts, the stretch-and-fold schedule and the overnight rest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe bread\u003c\/strong\u003e: shaping, the fridge proof, scoring and baking in a Dutch oven, with a simple doneness check (205–210°F inside).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTerminology\u003c\/strong\u003e: banneton, lame, hooch, leaven, all in plain English.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFAQ\u003c\/strong\u003e: slow starters, hooch, getting bigger holes, and how to store and freeze your bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEssential tools \u0026amp; ingredients\u003c\/strong\u003e: what you really need and what's nice to have.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes pages\u003c\/strong\u003e: track each bake and what you'd change next time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\u003cp\u003eFirst-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.\u003c\/p\u003e\n\u003cp\u003eThis book covers classic wheat sourdough, so it is \u003cstrong\u003enot\u003c\/strong\u003e gluten-free. Baking gluten-free? See our \u003ca href=\"\/products\/intro-to-gluten-free-sourdough-a-step-by-step-guide-to-making-your-own-delicious-bread\"\u003eIntro to Gluten-Free Sourdough\u003c\/a\u003e e-book.\u003c\/p\u003e\n\u003ch3\u003eFormat\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e15-page PDF, US letter size (8.5×11). Read it on a phone, tablet or computer, or print it for the kitchen.\u003c\/li\u003e\n\u003cli\u003eInstant download after purchase. The link is also emailed to you.\u003c\/li\u003e\n\u003cli\u003eFor personal use. Please don't share or resell the file.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eQuestions? Email us at \u003ca href=\"mailto:hello@ingoodsoil.com\"\u003ehello@ingoodsoil.com\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eSome 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.\u003c\/small\u003e\u003c\/p\u003e","brand":"In Good Soil","offers":[{"title":"Default Title","offer_id":44388883890479,"sku":"","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0701\/1057\/6943\/files\/intro-to-sourdough-01-cover-page.jpg?v=1792638547","url":"https:\/\/shop.ingoodsoil.com\/products\/intro-to-sourdough-e-book","provider":"In Good Soil","version":"1.0","type":"link"}