Hello there, I’m Maurizio, an author and software engineer turned baker, crafting sourdough bread and pizza in Albuquerque, New Mexico for over a decade. Growing up in an Italian family, our lives revolved around good food made by hand. From my dad’s restaurant pizzas to my mom’s homemade gnocchi, I learned to appreciate slow, homemade food. Summers in Italy, filled with family meals and fresh bread hunts, further shaped this value.
The Perfect Loaf, which I founded in 2013, combines my analytical mind with my passion for good food and shares my sourdough journey. Sourdough bread embodies my belief that exceptional taste comes from patience and natural processes. It’s not about complicated techniques, but about giving flavors time to develop.
Here, I aim to help you become a better baker, as I constantly evolve in the kitchen. I’m constantly learning, experimenting, and sharing insights – because if I’m not baking sourdough, I’m probably thinking about it, always in pursuit of that elusive perfect loaf.
He strives for perfection, for the perfect loaf, secretly hoping never to attain it — for where would he go from there?
Jeffrey Hamelman
If you have a burning baking question, I usually hang out with many like-minded—and very helpful!—bakers on The Perfect Loaf’s Discord, where you can post questions, comments, and photos. Come join the community and ask a question.
Or, email Maurizio directly.
The Perfect Loaf is the leading independent sourdough baking website and was launched in 2013 by home baker Maurizio Leo.
The Perfect Loaf is a two-time Saveur Magazine Blog Award winner, winning both Editors’ and Readers’ Choice Awards in 2016, and a Readers’ Choice Award in 2018. In 2019, The Perfect Loaf was nominated for a Webby Award.
In 2022, Maurizio’s cookbook, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, made the New York Times’ bestseller list.
The Perfect Loaf cookbook won a 2023 James Beard Foundation Book Award in the Bread category and a 2023 IACP Cookbook Award in the Baking category.
As an Amazon Influencer, The Perfect Loaf earns from qualifying purchases. Please see the policy for more.
477 Comments
HI Maurizio! Thank you so much for all of the great information you share on your website!! I have very much enjoyed all of your recipes!!! Now that I am getting more comfortable with break making, I have been enjoying your “Baker’s Notes”!! I find myself tweaking recipes every once in a while and they have been extremely helpful. I am wondering if there is a simple way to convert a recipe from imperial to metric using your “Baking Sheets”?
Fantastic, Ruby! So glad to hear you like the notes sheet, too. Sadly, no easy way to convert between metric and Imperial, it takes quite a bit of fiddling about to make that happen. So sorry about that!
Hi, I like your graphic baking timelines, but its hard to adjust to my day schedule. For example – I can’t make a levain at 8.00 am, and my starter not always ripen in the same time. Any chance for editable version, so I could set my own timings, I mean more intractive version would make my life easier 🙂
Hey there! Ahh, that would be really cool. I’ll think about a way to do this, but it will be difficult at the moment! I’ve gone back and forth on what’s better: a timeline like I have, or durations for each step (so you know how long to do each thing and can start whenever makes sense for you).
I would love to take a class too!!!
Definitely think about this!!
I live in Albuquerque do you have classes?
Hey, Valerie! I don’t have any classes here in ABQ scheduled at the moment, but it’s something I’m thinking about doing. Please subscribe to my newsletter, I’ll announce any classes there!
Edit needed on StGarter refreshing. Freudian slip. No, slip is not my Freudian slip. Cheers. Ever use spent grains from beer making in any of your sour dough recipe’s? Whole grains, wheats and oats.
I don’t see any error?!
Oh, yes indeed, see here for my spent grains sourdough.
Ah ha! See your answer below. Disquis just gets in the way!
Yeah, sorry, it can be a pain, I know. It’s the best option I’ve found at the moment 🙂
HELP! I’ve been trapped by the Disquis mary-go-round. e-mail+PW rejected for some unknown reason. What is it’s value-add anyway? Why not get an answer here?
I’ve been making your Best Sourdough recipe with great success. I decided to try using PA Bread flour + Spelt. Terrific results. BUT, you suggest using “medium protein” bread flour. Why not specify a % range other than @11.5%?
THANKS for your terrific site & efforts. I’ve turned on lots of folks to sourdough bread making thanks to your site. Don
Hey Don! I just state around 11.5% because that’s the flour I use, and there are also no clear ranges that delineate exactly what “medium” protein is (it’s kind of something I came up with!). So anywhere around there should work just fine.
Thanks so much for spreading the word about my site, I really do appreciate that Don!
Hi Maurizio… I am glad to inform you that I have all the necessary tools to start making the “sourdough starter” from your recommendations ! Could you please let me know if the Bob’s Red Mill Organic Unbleached White All-Purpose Four and the Bob’s Red Mill Organic Stone Ground Whole Grain Dark Rye Flour are suitable flours to start the process. Also, what Flour do you recommend for dusting ?
By the way, my pet name is ‘Ranjit’.
Thank you very much
Take care and stay healthy.
Cheerio !
Excellent! Ranjit, I usually use white flour for dusting. Good luck on the starter process, stick to the schedule and you’ll get there!
Hi Maurizio… Thank you for your reply. Unfortunately, due to governmental regulations, the “organic” variety of the ‘Bob’s Red Mill Organic Unbleached All-Purpose Flour’ is not available in the country. As a substitute, can I use ‘Bob’s Red Mill Unbleached Enriched Artisan Bread Flour’ instead ? Yes, I plan to sick to your schedule. Please let me know. Take care and stay healthy. Cheerio ! Ranjit
Hi Maurizio ! Thank you for your reply. I am unable to source the Bob’s Red Mill Organic Unbleached All-Purpose Flour due to governmental regulations. Can I substitute this flour with Bob’s Red Mill unbleached Enriched Artisan Bread Flour ? Please let me know so that I can get started. Of course, I will be sticking to your schedule. Take care and stay healthy. Cheerio Ranjit
Yes, that should work! Be sure to pay attention to the dough hydration, it will likely need an adjustment (my guess is slightly more water).
Thank you, Leo ! My friend, Divya from the Siemens Experience Centre and I are going to get started very soon. We will certainly keep you posted of our progress. We are so excited to be on this journey with you. Take care and stay healthy. Cheerio Ranjit
Have fun!
very good bread
Thank you!
Hiay Maurizio, last week I was on the Kelly Clarkson Show taliking about sourdough bread.. I thought you’d get a kick out of seeing the segment.
https://theglobalherald.com/entertainment/65-year-old-bronx-man-turns-quarantine-sourdough-hobby-into-a-full-fledged-bread-business/?fbclid=IwAR2w0WTaMdxzeZVNsSdjGTbIM00bEVNVwOigqlFvDYSAvbfXJbpCBUbzlMQ
You helped me that there! Thank you for sharing all your knowlege
Arnie Adler
Arnie, this is amazing!! Totally agree with you, I love the process behind it as well 🙂 Happy baking!
Hello I’m learning so much from you and all the questions and answers on this site. I live at sea level in N Wa state. Once in a while I have an edible loaf but have a lot of throw always. I use KA flour but have now ordered Central Milling flours with higher protein which I haven’t opened yet I’m using your starter recipe. I think part of my failures is that it isn’t bubbling enough. It doubles and starts to recede every 12 hours but I think it doesn’t have enough omph to raise the bread. Yesterday I started your best sourdough recipe. I made the levain did the autolyse but the levain didn’t bubble like your picture before it started receding so I tossed the whole thing rather than baking another brick. What can I do to change this?
Feed it consistently, keep it warm, and wait until your starter is showing strong signs of fermentation before using!
ok…. so on the morning of day 6 i got distracted and forgot to do the discard of the starter before feeding it. have i blown it and need to start over??
Do not start over! Keep going with the schedule.
Hi Maurizio, do you have any experience with the Camp Chef oval roaster and any advice you could offer? I’d like to make a batard shaped loaf, and plan to use a 14” oval banetton. What quantities would you recommend for one batch? Would appreciate your insights. And a big Thank You for creating ThePerfectLoaf. Thanks to you we have been making unbelievable sourdough bread at home since the pandemic started. We practically have not bought any bread since. Grazie1000, Stefania
Hey, Stefania! I do not have experience with that roaster, sorry! But, as long as it forms a nice seal and keeps steam in, it’ll work just fine. So glad to hear my site has helped!
Hi Maurizio,
I’ve been baking sourdough for two years. Your website is my guide, and I’ve really progressed. I’m very discouraged, however. Despite two years of practice, a very active starter, and the right equipment and good ingredients, I’m having a persistent problem getting oven rise. I’ve made your beginner’s and best recipes many, many times. My bread tastes delicious, and looks great when I put it in the bannetons. As soon as I unmold it the next day and score it, however, it starts to spread. After baking, it’s pretty flat. I never get the kind of rise I see everywhere on line. I’ve watched all of your videos, and am wondering if you have any recommendations for next steps. Thank you so much.
Glad to hear my site has helped, Cynthia! It sounds like either your dough is over hydrated, under-strengthened, or in the extreme case under proofed. I would try dropping the hydration of whatever recipe you’re working with by 5% or so, and see how that goes. You should feel the dough be much stronger and not collapse when scoring.
If you’re a TPL Member please post pictures to the Discord channel so I can see and help! Sorry for the delay to your message 🙂
Hi Maurizio ! You are an amazing baker ! I am a beginner home baker from Chennai, India, and I have learned so much from your instructions via your website. Regarding generating steam in my newly acquired Siemens Combination Oven with Microwave (Model No.: CM676GBS1/35), can I use one of my Lodge 6.5 ” cast iron grill pan for the lava rocks ? Or, do I need a slightly larger grill pan ? By the way, do the lava rocks need all type of specification ? The width of my oven is approximately 18 inches x 16 inches, and there is no open coils at the bottom. I plan to follow your instructions to the tee. At present I am gathering all the specific tools that I need. Thank you. Take care and stay healthy.
Thank you! Yes, you can absolutely use a Lodge. However, if your oven injects steam at the push of a button, you might not need to using the lava rocks at all.
Ah, ok gotcha! Yes, a small pan will work just as well. Thanks for the comments and happy baking!
Hello, Maurizio! Thank you so much for your authentic and carefully-constructed recipes. We’ve enjoyed your sourdough loaves and bagels for over a year now, and are excited to try more. Although we’ use recipes from other sites for our day-to-day sourdough loaves (they’re less fuss…) they are nowhere near the quality that yours are. I have a question regarding giving and/or selling loaves that use your recipes. What is the best way to credit you and/or recompense you?
Hey, Emily! You’re very welcome, really glad to hear my site has helped you bake some wonderful creations—and that they’ve come out so great! No need to recompense me for selling anything you make from here, you baked them 🙂 If you feel inclined, and it’s by not means necessary or mandatory, there are yearly support options through the TPL Membership, which helps me keep the site up and more posts coming. I appreciate anything you might contribute, and again, not mandatory.
Happy baking and keep in touch, would love to hear if you go on to sell!
Hello, Maurizio! Thank you for this fabulous site and your wonderful contributions to the Sourdough world! I am a new ‘neighbor’ living in Northern Arizona at 5,300 ft elevation. I apologize if this question is repetitive, but are your recipes written for sea level, and I need to make adjustments, or are they ready for high altitude baking as written? I love your High Altitude Baking Guide, by the way. Thank you!
Hey, neighbor! At your altitude all the recipes here should work just fine as-is. Always be mindful of dough hydration, though, which is sometimes we always need to watch given differences in flour and climate. Happy baking, Chris!
Thank you for this great site Maurizio. 1st attempt at making a starter. I never got any kind of rise out of it the 1s day or 2 like in your picture. Should I continue or start over? It does look OK to me and similar to your day 4 pictures, but from my experience making bread with Yeast, if you don’t get that really good rise, the bread isn’t likely to be what I want
You’re very welcome! Continue with the process and the schedule, don’t worry about the first few days and how yours looks. And, don’t worry too much about how much your starter rises, either, I like to use other metrics for how strong it is. At this stage, though, just focus on getting consistent signs of fermentation each day. Stick to the schedule for a week and see how it’s going!
Ok will keep going. Since I am a once a week baker, is it ok to continue with a once a day refreshment or do I need to switch to twice a day at least until it gets going?
Once a day works just fine!
Hi Maurizio, I want to thank you for all you have done on this website! Thanks to you I bake various breads, make my family happy and with our high yielding garden, produce 90% of our own food! You have helped me greatly to become selfsufficient! Thank you for that!
Ah, so happy to hear that, Jana! I think it’s incredible you’ve got a high-yielding garden and bake your own sourdough bread—can’t beat that! Happy baking 🙂
Hi! I want to mention that every time I print a recipe from this site that Page 2 always cuts off the top. I have received recipes from friends in email and their printed recipes also have the top of the Page2 missing. for instance Step 1 of instructions are generally cut off. I have tried to change the layout. Any suggestions?
Very strange, Randy. I don’t see this here, the recipes print fine and full. I’ll look into this a bit and see what’s happening!
I just discovered you, thank you for sharing your knowledge and the amazing recipes.
Happy to help, Kimberly, and happy to have you along! Have fun and let me know if you have any Q’s.
Hello. I am new to Albuquerque and love to make bagels. What is a local source for Hi Gluten flour?
Hey, welcome to ABQ! Unfortunately, I don’t have a source for locally milled high protein flour. King Arthur Bread Flour will work well for bagels, though! You might also try Whole Foods, which carries Navajo Pride flour, I believe that’s stronger flour but I haven’t had a chance to test with it, yet.
Thanks for sharing all these wonderful recipes Maurizio. I started with your beginner sourdough recipe and work my way up to your best sourdough recipe all have come out amazing although I’m still working on getting the correct strength needed for the higher hydration recipes.
I really enjoy a very tangy taste to my sourdough and was wondering if you had any tips to increase the sour flavor or recipe recommendations for an extra tangy loaf.
Thanks,
John
You’re welcome, John! For more sourness you can add in a bit more whole grains and try using your sourdough starter or levain when it’s very ripe. An overnight proof at cool temperature (in the fridge) will help!
Do you have any plans to publish your recipies in a book? I keep bringing my laptop into the kitchen and getting flour all over my keys. I’d love to support your work while also having a nice book to sit in my kitchen for referencing for baking.
Working on it 🙂