Sourdough Made Simple: Bake Bakery-Style Bread at Home!
Sourdough Made Simple: Bake Bakery-Style Bread at Home!
Instant download • No fancy equipment • Beginner-friendly
“I’ve consistently made my best loaves ever after following this ebook!”— Chrissy West, New Zealand
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“As a newly to sourdough,1 class in I was so confused, this book put it all into line...Starter going as I write!! Thank you.”
— Glenyse, WA, Australia
If you’ve ever tried sourdough and thought:
– Why does my dough feel wrong?
– Why is my loaf dense or flat?
– Am I overproofing or underproofing?
Anna teaches you exactly what’s been missing - so your sourdough finally works. Once you understand fermentation, timing, and structure… everything changes.
Inside this 24-page guide, you’ll learn:
✔ Full recipe, including making a starter from scratch
✔ How to read your dough (no more guessing)
✔ A clear, step-by-step process
✔ Timing + temperature that actually matter
✔ Shaping for better rise and structure
✔ How to use Brød & Taylor equipment at each stage of the process, if you choose to upgrade
This isn't just a recipe — it's a guide to the whole process. Anna's included a section on Brød & Taylor equipment because it's the range she recommends and uses herself, and she'll show you exactly where each piece fits in: proofing, shaping, scoring, baking. You don't need it to get a great loaf, but if you're ready to upgrade, you'll know exactly how to use what you've got.
What other bakers are saying:
"I’ve consistently made my best loaves ever after following this ebook!"
— Chrissy West, AKL, New Zealand
Created by someone who’s done it all before:
After 9+ years of baking, 4 years running a real bakery, and teaching 200+ students in workshops, Anna breaks down what actually matters: fermentation, timing, and structure - explained simply for home bakers.
Frequently Asked Questions:
Q: Is this guide suitable for beginners?
A: Yes - this guide is designed to help you understand sourdough from the ground up.
Q: How does it work?
A: After purchase, you’ll receive an instant download link via email. The guide is available for both screen viewing and printing.
Q: Do I need Brød & Taylor equipment to follow this guide?
A: No — the core method works with basic kitchen gear. The guide also shows you how to use Brød & Taylor equipment at each stage, for anyone who wants to upgrade.
If you have any issues, email hello@thedoughshed.nz and Anna will help you out!
- 5 stars: 3 (100%)
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Last week I made 2 oval loaves of bread, they turned out OK. But I over bulk fermented it before I put it in the fridge. Cooked it ate it freshly baked and great taste even though not a great crumb.
I love the fact that your step by step instructions are fabulously easy to follow.
I’ve put my next loaf in the fridge to cool prove overnight. Bake tomorrow and keeping my fingers crossed.
Margaret Dawson
Thank you, for your review Margaret! All the best for your next bake - reach out if you have any questions. Happy baking, Anna
As a newly to sourdough,1 class in i was so confused, this book put it all into line...
Starter going as I write!! Thank you
I’ve consistently made my best loaves ever after following this ebook!