Final batch • In 6 active carts right now • 38 pieces remaining
Linda's Sourdough Book
Linda's Sourdough Book
Ships within 3–5 days
30-day money-back guarantee
Free US shipping with tracking
Couldn't load pickup availability
Linda's Sourdough Book
Sourdough That Finally Makes Sense
Linda Marchetti, 71, Petaluma, California — more than 30 years keeping the same starter alive, 40 minutes north of San Francisco. She wrote down the part nobody puts in a recipe, because that’s the part her own daughter actually needed.
I’m not a chemist. I just know what a starter looks like when it’s hungry, and what it looks like when it’s dying. Nobody ever wrote that part down.
What arrives at your door
Two Ways to Bake From This Book
Every recipe is written twice — nothing goes to waste.
Active Starter Recipes
Full loaves built on a fed, bubbly starter at its peak — the classic everyday bread, timed the way Linda actually bakes it.
Discard Recipes
Pancakes, crackers, focaccia and more built from the starter you’d otherwise scrape into the sink.
Six things that actually decide whether your bread rises
None of these are technique. They’re the reading skills nobody teaches you before handing you a jar of flour and water and calling it a starter.
That dark liquid on top isn’t mold and it isn’t the end — it’s a starter telling you it’s hungry. Most beginners panic and throw the whole jar out. The book shows you exactly what to do instead, in under two minutes.
A recipe that says “bulk ferment 6 hours” is only true in the kitchen it was written in. The book teaches you to read your dough’s actual signs, so a colder or warmer house never wrecks the bake again.
Dropping a spoonful of starter in water is one signal, not the only one — plenty of good bread has been made from starter that never floated. Leaning on it alone is one of the most common reasons beginners think their starter “isn’t working” when it actually is.
Every standard feeding schedule produces waste by design — and every ounce of it is usable. Every recipe in this book is written two ways: with active starter, or with the discard you’d otherwise scrape into the sink.
Once a starter is established, refrigerating it and feeding it about once a week is enough — and missing a feeding by a day or two won’t kill it. The daily-feeding rule is a scheduling habit, not a survival requirement.
Most recipes are written for the author’s starter, in the author’s kitchen. This book teaches you to read the jar in front of you — smell, texture, rise pattern — so you stop cross-referencing five contradictory sources and start trusting what you can see.
Perfect for
What you will find inside
- The chapter that comes before the recipes — hooch, mold, stalls, dead-looking jars: what they mean and what to do, explained before you ever mix flour.
- Real numbers, not guesses — grams, temperatures, and timing windows, written as figures instead of “warm” or “until it looks right.”
- Every recipe built two ways — with active starter, or with the discard you’d otherwise throw away, so nothing gets wasted by accident.
- Secret recipes — everyday loaves, discard bakes, and the two her family has made every week for thirty years.
- Spiral bound, lays flat — stays open on the counter through a recipe that runs across three days, hands free the whole time.
30-Day Peace of Mind
Keep it on the counter for a month. Start one starter, bake one loaf. If it isn’t what you hoped for, email us and send it back — no questions, no hassle. Linda would rather it sat in a kitchen that uses it.
Sourdough runs on temperature, not the clock. A bulk ferment that takes 4 hours in Linda’s kitchen can take 7 in a colder house, or 3 in a warm one — and that’s normal, not a sign you did something wrong. That’s exactly why this book teaches you to read your dough instead of watching a timer.
Product details
| Format | Spiral-bound paperback, full color, lays flat |
| Recipes | across active-starter loaves, discard bakes and everyday favorites |
| Pages | 72 |
| Sections | Starter Basics & Troubleshooting · Everyday Loaves (Active Starter) · Discard Recipes (Sweet & Savory) · Beyond the Loaf |
| Weight | Approx. 6.7 oz (190 g) |
| Paper | Uncoated, wipes clean |
| Language | English · US measurements |
| Author | Linda Marchetti, Petaluma, California |
| Shipping | Ships from the US |
| Reviews | 4,8 out of 5 |
The Final Series
The Final Series
Message from the studio:
After forty-six years painting the Blue Ridge mountains from her window, a small stroke this past winter took the steady hand Eleanor Voss needs for the fine detail. She finished her three 2027 series — the American landscapes, the French villages, and the twelve famous-painting cats — in the last weeks the line still held. Every month is printed from an original oil painting. When these are gone, there is no reprint and no 2028.
Free US Shipping
Free US Shipping
Free shipping across the United States
- Delivery time: 3–5 business days
- Each calendar is carefully packed and ships from the US
- Printed from original oil paintings on thick, writable paper
- 30-day money-back guarantee — just email support@backroad-goods.com
Frequently Asked Questions
Got a question? Here’s how to reach us.
Got a question? Here’s how to reach us.
Email us anytime at support@backroad-goods.com. We answer Monday–Friday 9am–5pm and Saturday 10am–3pm (ET) — whether it’s about your order, a gift, or just to say hello.
Can I return it if it’s not for me?
Can I return it if it’s not for me?
Of course. 30-day money-back guarantee. Hang it in your kitchen, and if it simply isn’t right for you, email support@backroad-goods.com within 30 days for a full refund. No questions asked.