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Click here to go to the Kickstarter



Back before 9pm 18th August (USA mountain time) and get the following earlybird goodies


Click here to find out more about the earlybird bundle

A unique approach to sourdough baking

Anyone can make great sourdough bread. Whether you’re in the middle of a city, or growing your own grain on a homestead, you can make great bread in your home kitchen.

Most baking books show how to make bread in ideal conditions, often with strict timelines, expensive gadgets, hard-to-find ingredients, and waste. Sourdough Without Fail: 100% Whole Grain Bread, Pizza, and Pastries for any Kitchen breaks the boundaries of sourdough baking, showing you how to work with what you have to make great bread in all conditions.

228 pages, 10.75” x 8.25” in size, with full colour photos for every recipe, Sourdough Without Fail is designed to be your faithful companion in the world of sourdough baking.

Sourdough Without Fail starts with a recipe for absolute beginners. If you’ve never made a loaf of bread before, this recipe, complete with step-by-step photos, will guide you towards making a great loaf of bread without being weighed down by theory.

The book then moves on to present everything you would want to know about sourdough baking: how to make and maintain a starter, how to tinker with your starter and recipe to get different flavours and baking timelines, how temperature affects fermentation (and how to work with seasonal conditions), how different grains work in baking, and more.

Sourdough Without Fail is a book that will help you to really understand bread. There’s no need to blindly follow other peoples’ timelines. With the help of this book, you can learn to read the signs of fermentation yourself and develop instincts to know when to move to the next stage of baking without ever looking at a clock.

The recipes

Wheat and spelt breads are covered in depth, along with recipes that work with einkorn, emmer, Khorasan, and other ancient grains. Whether you prefer simple same-day loaves, overnight loaves, or loaves made with sourdough preferment or levain, there’s a loaf here for you.



I’m a big fan of rye breads, and there is a large chapter devoted to rye, from how to use a dash of rye to add depth to a wheat loaf, to very dark 100% rye breads, and everything in between.



Scalding flour is a technique that can help to make an open, soft, flexible crumb, giving better keeping qualities and making great sandwich bread at a very cheap cost. Scalded flour techniques and loaves are covered in detail, from milk-scalded sandwich bread, to Swedish fullkornsbrot, buttery-soft oat porridge bread, easy everyday scalded wheat breads, and golden polenta bread.



Are you a fan of bread with fruits and nuts? You will love this book… There is everything from the perfect cinnamon raisin bread, walnut loaf, and the best ever olive bread, through to an oat and rye loaf with over 50% fruit that is great to pack on your next hike or picnic. Savour the taste of toasted sunflower bread, bittersweet chocolate marble rye, and hazelnut and prune.

I bake sourdough pizza every week, and have shared all my pizza making wisdom in this book, from how to bake great pizza in a home oven, ideas for building an outdoor oven, two ways to easily make and shape whole grain pizza dough, and recipes for doughs that work for several different baking timelines: there is a pizza dough recipe here for everyone!



Also included is the best ever Turkish bread, naan, tortillas, focaccia, and more.

I’ve created several recipes from a variety of gluten-free flours, still with a fuss-free, wholesome, everyday baking approach. Learn how to make great gluten-free sourdough bread without any weird additives. Most of the sourdough discard recipes in the book also have gluten-free options, so you can enjoy gluten-free crackers, cookies, cakes, pies, pancakes, and more.



If you’re looking for the perfect burger bun, this is the book for you. Sink your teeth into the perfect soft-yet-sturdy bun, perfect for homemade burgers and all your favourite toppings.



If you have a sweet tooth, you will not be disappointed. From rustic apple tart, through to Danish pastries, cinnamon buns, doughnuts, and more, there’s a sourdough pastry for everyone.



If you like to just mix up some starter and figure it out the next day, the sourdough discard chapter is sure to please. From the best ever pancakes through to pies, muffins, soda bread, chocolate cake, cookies and more, you’ll find many quick, easy everyday sourdough discard recipes in Sourdough Without Fail.

Click here to go to the Kickstarter

Affiliate program: get rewarded for sharing!
Make a post in this thread asking for your own affiliate link to share, I will post your link below your post as a staff comment, and if your link brings in more than AU$500 in pledges, I will give you 20% of every pledge made from your link.

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COMMENTS:
 
gardener & author
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Daily-ish email about this has now been sent out!
 
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Kate,
When you say '100% whole grain', do you mean home ground freshly milled grain?  I desperately want to make a home ground whole wheat sourdough (no purchased yeast) loaf of bread....but all I can manage is beautiful doorstops.
Enjoy!
Carla
 
Kate Downham
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carla murphy wrote:Kate,
When you say '100% whole grain', do you mean home ground freshly milled grain?  I desperately want to make a home ground whole wheat sourdough (no purchased yeast) loaf of bread....but all I can manage is beautiful doorstops.
Enjoy!
Carla



Yes! I don't buy in any flour, I mill it all myself, and I never sift it, but use it whole. I have developed the recipes using home-milled wheat, spelt, and rye, and had people testing with Khorasan, emmer, and einkorn too. All the photos are from what I make with home-milled flour.
 
carla murphy
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Heh....just read the book description ALL the way through and found my answer.  Thank you for writing this book.  Can't wait to get it!
 
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And it is funded! Congratulations Kate!
 
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Backed! I enjoyed testing your recipes so much I'm buying books for all my sisters. I'd never done any sourdough baking before, but really enjoyed making tasty bread despite my chilly kitchen tempertures, and the starter discard recipes were great too. Thanks Kate!
 
Kate Downham
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Wow! Went out on a walk when it was at 74% funded, feeling positive about things, came back, and it's now 175% funded!

Looks like it got to 100% in about 2 hours, which is a new record for me!

This is so exciting. It's been a bit nervewracking launching this. Thanks to everyone that has backed this, it is a really special book and I'm so excited to be bringing this to print!
 
steward
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Congratulations, Kate!

Well done, and kudos to you!!
 
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Wonderful! Im backing!
 
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I backed it too!

Congratulations Kate!
 
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Backed, and used the opportunity to grab a hard copy of A Year in an Off-Grid Kitchen as well. That book gave me far too much joy to just live on my Kindle! Congratulations and good luck, Kate!
 
Thekla McDaniels
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Rebecca Widds wrote:Backed, and used the opportunity to grab a hard copy of A Year in an Off-Grid Kitchen as well. That book gave me far too much joy to just live on my Kindle! Congratulations and good luck, Kate!



You might like the small batch cheesemaking book too, Rebecca!  She did for cheese what the current book does for sourdough!
 
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Backed! Congratulations on it being funded so fast! Wow!!
 
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I am going to try to back your book tomorrow morning - this evening I tried to do it on my phone but when I pressed the back this Kickstarter button - it did not work.

I want to get the early bird things too.

I have really liked your previous books :D
 
Kw Velasco
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I am all in : D

Got the hard cover book with the ebook plus all the goodies and thanks !!

Wahoo! I really like how she puts the information in a logical manner.
Good job, Kate
 
Thekla McDaniels
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I would like a link to become an affiliate.

I didn’t test 20 recipes, and good chance I won’t sell many books but, you never know🤷🏻‍♀️

First person I asked said he’s not much of a bread eater…. But turns out he loves naan, and knows a few people who he thinks would want to improve their sourdough skills.

Thanks
 
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You (I) just backed Sourdough Without Fail Cookbook! Looking forward to reading/using it...
 
Kate Downham
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I've been offline since early on launch day, logged in today and it's at 399% funded!!! The biggest referrer so far is the Permies daily-ish email. Thanks so much Permies!

I sent out the first update, with a big thank you and an update on the book's progress, if you've backed the Kickstarter it will probably send you an email.

Things are slowing down a little now I think. Maybe I could have done all the press release type stuff and tried to get some media attention? Feels weird to be doing stuff like that - not really my cup of tea, but maybe I'll give it a go if I have a spare minute.
 
Kate Downham
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Thank you Paul Wheaton for sharing this in the monthlyish!!!

Some exciting news: the earlybird bundle is still live for another 22 hours, and I've had a last minute addition to it of "The Sourdough Framework" by Hendrik Kleinwaechter. I've read heaps of bread books, and learned stuff in his book that other books do not teach. I'm so pleased to be sharing this book with all earlybird backers!
 
Kate Downham
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Also, looks like this is the #1 cookbook and #2 nonfiction live project on Kickstarter right now, sorted by popularity.

Thanks so much everyone for your support!
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Kate Downham
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Earlybird bundle has now ended. Backer #194 is the last backer eligible for the bundle. Thanks so much everyone for your early support! It's at 441% now.
 
Kate Downham
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473% funded, with 206 backers!
 
Kate Downham
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486% funded with 209 backers!

This is the slowest time of the Kickstarter. Any help with sharing on social media is greatly appreciated. This is very much a grassroots effort, using no paid ads and depending on word-of-mouth sharing, so if you feel like sharing the link on social media, every bit helps.


Here the link: https://www.kickstarter.com/projects/katedownham/sourdough-without-fail?ref=4p54uk
 
Kate Downham
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530% funded! 232 backers!

I'm doing a social sharing goal: If I can get a combined 20 shares on Facebook and X, then I'll send out a backer-only update with a recipe for the best every tomato relish (not included in the book), plus early access to the chocolate cookie recipe from the book.

So far there are 8 shares, just 12 more shares to go and all backers will get the bonus.

Here's the link to the posts to share:
Facebook: https://www.facebook.com/permalink.php?story_fbid=pfbid0ja8ETAsV6YKfVHiRorvpG6ep6CWvUcQLeLUNzmWGCU5ck3myx5BBpKwN6prV1Ka2l&id=100070145258114
X: https://x.com/katedownham/status/1975641437103681967
 
Kate Downham
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Sourdough without fail is now a "project we love"!!!
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Kate Downham
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616% funded, 268 backers!

Social sharing goal is getting very close - 2 more shares on FB and/or X and I'll post a backer-only update with a bonus recipe.
 
Kate Downham
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1 more share to go and the social sharing goal will be unlocked!
 
Carla Burke
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Kate Downham wrote:1 more share to go and the social sharing goal will be unlocked!


Done!
 
I agree. Here's the link: http://stoves2.com
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