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After researching, writing, testing (and testing), photographing, and more writing, the day is finally here:
The Perfect Loaf - The Craft and Science of Sourdough Breads, Sweets, and More is now available!
If you've pre-ordered a copy—thank you! Most preorders should be delivered today (or very soon).
If you've been waiting, you should now be able to find my cookbook anywhere cookbooks are sold, or you can order through the link above (even internationally).
If you post to Instagram or Facebook, please tag me (@maurizio), so I can see all you're baking (and share with my followers)! |
Thank you so much for supporting The Perfect Loaf and my cookbook. I hope you love it.
Let's bake some bread!
Maurizio Leo
P.S. If you just got your book... The photos of me on page 426 are the byproduct of 10 straight days baking all 60 sourdough recipes in the book for the photoshoot 🤪
Maurizio Leo
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
How I save sourdough starter discard for weeks There's nothing I hate more than throwing out unused sourdough starter. While I don't really see it as "waste" because it was used for something—keeping your starter alive! But still, that flavorful and aromatic discard can be used in so many good things if only I had the time each day. But what if there was a way to keep starter discard fresh and usable without the pressure to use it daily? Well, the answer as it turns out, is simple: We can...
The secrets to tangzhong and (amazing) bread This email is a love letter to tangzhong, an Asian technique for bringing incredibly softness and shelf life to any bread. I've been using the tangzhong technique in my bread recipe for years. Once I discovered it, it's been my go-to method for imparting serious softness into my bread—and it's such a simple technique. In my refreshed tangzhong guide, I talk about correctly making the tangzhong mixture, the ideal flour-to-liquid ratios, storing it...
New sourdough scones, trusty baguettes, and more! This week I could feel the warm weather waiting to break in. Sadly, it dipped back into being cold again, but that's just fine because it was perfect timing for this week's sourdough starter discard scone recipe testing. And you're really gonna love these. But I also had a bit of time to practice my baguette technique (there's never enough practice), make some focaccia, and even a pan pizza. I've also been playing with a few different...