Ciao! Welcome to The Perfect Loaf, a website dedicated to baking naturally leavened bread and pastry at home.
I’m Maurizio, a software engineer-turned-baker living in Albuquerque, NM, and I created The Perfect Loaf in 2013 to share my passion and lessons learned when baking sourdough from home. I grew up in an Italian household and our lives revolved around good food made by hand. Whether it was the pizza and pasta my Dad cooked at his restaurant, or the gnocchi and risotto my Mom & Grandmother prepared at home, I was imbued with an appreciation for homemade food that takes time to prepare—slow food. Long trips to visit relatives in Italy were filled with family meals around the wood fired oven, mornings wandering the cobblestone streets in search of fresh bread, and of course of focaccia topped with ripe tomatoes packed for a long day at the beach.
Experiment, play, realize that failure isn’t really failure, it’s an edible part of your evolution as a bakerJeffrey Hamelman
And so I developed this sense of value in preparing good food, food that doesn’t have to be complicated or exquisite in nature, but I don’t think there are any shortcuts. To me sourdough bread is the very definition of this: it’s something that tastes exceptional when the baker takes their time to prepare it, to let the yeast and bacteria work with the flour and water to create something transcendent.
Here at The Perfect Loaf I marry my analytical side and entrenched value for good food to share my journey in baking naturally leavened sourdough using my wild yeast starter. Often times I mill my own fresh flour, and added nutrition benefits aside, the taste of fresh flour is something extraordinary. Like I mention elsewhere, if I’m not baking sourdough I’m probably thinking about it — always searching for that perfect loaf.
Saveur Magazine / 2016 Editors’ Choice and Readers’ Choice Winner, The Food Obsessive
King Arthur Flour / Flourish Blog / Regular Contributor
Edible Magazine | Santa Fe, Albuquerque, Taos / Creating a Sourdough Starter / Issue 54, Do It Yourself – Late winter 2018
Bread Baker’s Guild of America, Bread Lines Magazine / Multigrain Spelt Sourdough / Volume 25, Issue 1 – Spring 2017
Bread Magazine / Sprouted Buckwheat Sourdough / Issue 20, December 2016
Baking Steel Blog / Whole Wheat Sourdough for the Home Baker / August 3, 2016
Bread Magazine / Baking Sourdough With Fresh Milled Flour / Issue 17, October 2015
Food & Wine Magazine / The 40 Food Instagram Accounts You Should Be Following Right Now / February, 2018
Bon Appétit / Love Is Like a Sourdough Starter / February 13, 2018
LCBO Food & Drink Magazine / Top Sourdough Resources / Winter 2018
Bake from Scratch Magazine / 9 Baking Bloggers You Should Know / 2017
The Kitchn / What I Wish I Knew Before My First Sourdough: 7 Tips from 7 Experts / November, 2017
Food & Wine Magazine / 8 Mesmerizing Artisan Bread Accounts You Should Follow / August, 2017
Influence Digest / Top 20 Young Bloggers / May, 2017
Inspired Top 100 / THE PERFECT LOAF / February, 2017
Interviews & Podcasts
Looking for more reading, inspiration or instruction? This reading list has my most cherished books on baking, and in more ways than one, have changed my life for the better.
Maurizio Leo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.