{"product_id":"sourdough-made-simple-beginners-guide","title":"Sourdough Made Simple: Bake Bakery-Style Bread at Home!","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e“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.”\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e— \u003cspan\u003eGlenyse, WA, Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you’ve ever tried sourdough and thought:\u003c\/strong\u003e\u003cbr\u003e– Why does my dough feel wrong?\u003cbr\u003e– Why is my loaf dense or flat?\u003cbr\u003e– Am I overproofing or underproofing?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnna teaches you exactly what’s been missing - so your sourdough finally works. \u003c\/strong\u003e\u003cstrong\u003eOnce you understand fermentation, timing, and structure… everything changes.\u003c\/strong\u003e \u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInside this 24-page guide, you’ll learn:\u003c\/strong\u003e\u003cbr\u003e✔ Full recipe, including making a starter from scratch\u003cbr\u003e✔ How to read your dough (no more guessing)\u003cbr\u003e✔ A clear, step-by-step process\u003cbr\u003e✔ Timing + temperature that actually matter\u003cbr\u003e✔ Shaping for better rise and structure\u003cbr\u003e✔ How to use \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/thedoughshed.nz\/collections\/brod-taylor\"\u003eBrød \u0026amp; Taylor\u003c\/a\u003e equipment at each stage of the process, if you choose to upgrade\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eThis isn't just a recipe — it's a guide to the whole process. \u003c\/strong\u003eAnna's included a section on \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/thedoughshed.nz\/collections\/brod-taylor\"\u003eBrød \u0026amp; Taylor\u003c\/a\u003e 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat other bakers are saying:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\"I’m very happy with the ease of your step by step. \u003c\/em\u003e\u003cem\u003eLooking forward to trying it. I had a starter going but ended up tossing it and trying another one if it doesn’t work I’ll do yours. regards. And thanks for your recipe it looks quite easy too.\"\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cstrong\u003e— Marg Dawson, NSW, Australia\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cbr\u003e\u003cspan\u003e\u003cem\u003e\"I’ve consistently made my best loaves ever after following this ebook!\"\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e— Chrissy West, AKL, New Zealand\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCreated by someone who’s done it all before:\u003cbr\u003e\u003c\/strong\u003eAfter 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.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eFrequently Asked Questions:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eQ: Is this guide suitable for beginners?\u003cbr\u003e\u003c\/b\u003eA: Yes - this guide is designed to help you understand sourdough from the ground up.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eQ: How does it work?\u003cbr\u003e\u003c\/b\u003eA: After purchase, you’ll receive an instant download link via email. The guide is available for both screen viewing and printing.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eQ: Do I need Brød \u0026amp; Taylor equipment to follow this guide?\u003c\/strong\u003e\u003cbr\u003eA: No — the core method works with basic kitchen gear. The guide also shows you how to use Brød \u0026amp; Taylor equipment at each stage, for anyone who wants to upgrade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you have any issues, email \u003ca rel=\"noopener\" class=\"decorated-link cursor-pointer\"\u003ehello@thedoughshed.nz \u003c\/a\u003eand Anna will help you out!\u003c\/p\u003e","brand":"The Dough Shed","offers":[{"title":"Default Title","offer_id":44541908680876,"sku":"EBook","price":19.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0615\/6327\/3388\/files\/Sourdough_Ebook_v2_8.png?v=1776808302","url":"https:\/\/thedoughshed.nz\/products\/sourdough-made-simple-beginners-guide","provider":"The Dough Shed","version":"1.0","type":"link"}