Description
JAMES BEARD AWARD WINNER – IACP AWARD WINNER – NEW YORK TIMES BESTSELLER – A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52
“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”–Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza QuestONE OF SAVEUR‘S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough–plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites:
Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have–like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you’re new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Binding Type: Hardcover
Author: Maurizio Leo
Published: 11/08/2022
Publisher: Clarkson Potter Publishers
ISBN: 9780593138410
Pages: 432
Weight: 4.45lbs
Size: 1.40″ H x 10.70″ L x 9.30″ W
About the Author
Maurizio Leo is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at Food52, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for Edible New Mexico, the Bread Baker’s Guild of America, and Bread Magazine. He’s spent the past decade baking bread in Albuquerque, New Mexico.
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