Sourdough Made Simple: Starter, Baking & Troubleshooting: Wild-yeast Bread Skills for Predictable, Bakery-level Results at Home

PREDICTABLE, BAKERY-LEVEL LOAVES-WITHOUT THE STRESSIf you’ve ever said…• “My starter looks active, but the loaf won’t rise.”• “It spreads and bakes flat.”• “The crust is pale and the center turns gummy.”• “I never know when bulk fermentation is actually done.”You don’t need more random tips. You need a repeatable system.This guide teaches wild-yeast bread as a small set of controllable variables-culture strength, temperature, time, hydration, and dough handling-so you can bake consistent sourdough-style loaves in a normal home kitchen.WHAT YOU’LL LEARN✅ Build a strong, stable starter (and keep it that way)Feeding rhythms, storage options, refresh routines, and simple rescue steps when activity drops.✅ Understand ratios without confusionClear guidance on baker’s percentages and hydration, plus how to scale formulas without losing structure.✅ Follow a workflow you can repeatMix → develop strength → shape → proof → bake. You’ll know what “ready” looks like at each stage-and what to change when it doesn’t.✅ Control timing around real lifeAdjust for warm kitchens, cool kitchens, and busy schedules. Learn how to speed up or slow down fermentation intentionally.✅ Improve rise, crust, and crumb-without fancy gearTechnique-first instruction for scoring, steam, and oven spring using common home setups (including covered baking).WHAT’S INSIDE (SO YOU CAN ACTUALLY APPLY IT)• how fermentation works in plain language (no fluff)• ingredient choices that matter: flour types, water, salt, and why they change dough behavior• essential tools vs. optional tools-what helps, what you can skip• dough strength basics: mixing, folds, and simple ways to build structure• shaping and proofing cues you can trust (not “until it feels right”)• baking guidance for better color and thinner, crispier crustTHE TROUBLESHOOTING SECTION IS THE DIFFERENCEMost beginner books stop at instructions. This one helps you diagnose fast.Use symptom → likely cause → proven fix guidance for:• dense or tight crumb• weak dough that won’t hold shape• spreading and “flat loaf” bakes• under-proofed vs over-proofed dough• sticky handling, tearing, or poor gluten strength• flavor that’s too sharp (or too mild)• pale crust, burnt bottoms, or uneven browning• gummy centers or dry interiors• “no rise” days and starter setbacksCOMMON QUESTIONS-ANSWERED CLEARLY• How do I know my starter is truly ready to bake with?• What changes first if I switch flours or hydration?• Should I ferment longer for flavor-or will it collapse?• Why does my score seal up instead of opening?• How do I adjust when my kitchen temperature changes?LOW-WASTE, REAL-LIFE FRIENDLYYou’ll also learn how to keep your routine sustainable:• reduce discard without weakening your culture• when to store, when to refresh, and when to rebuild• simple discard ideas so nothing goes to wasteBONUS: QUICK-REFERENCE TOOLSScan the included QR code to access checklists and reference charts you can keep on your phone while you bake-perfect for timing, visual cues, and quick fixes mid-process.WHO THIS BOOK IS FOR• first-time bakers who want clear steps and quick wins• home bakers who can make bread-but can’t make it consistent yet• anyone who wants predictable timing, better structure, and fewer failed loavesInstead of guessing, you’ll learn concrete cues: how a healthy culture behaves at peak, what properly developed dough feels like, and how to judge fermentation progress with simple observations.Pick up your jar, your scale, and your baking vessel. Let’s make your next loaf the first one you can repeat.