Sourdough bread can be intimidating.
But with my book…
I’ll walk you through the bread-baking process step by step, from creating your sourdough starter to pulling your first loaf of delicious bread from the oven.
I’ve spent 10+ years discovering how to bake delicious and healthy sourdough bread in the home kitchen.
And it’s all in my book. It will help you become a better baker.
Step-by-step instructions for every part of the bread-making process, from creating a sourdough starter to making advanced loaves, pastry, and more.
Additionally, you’ll find 60 of my favorite sourdough recipes, including:
Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes
Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread
Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita
Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels
Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka
… and much more.
🏅 A 2023 James Beard Foundation Book Award winner.
🏅 A 2023 IACP Cookbook Award winner.
🏅 A New York Times Bestseller.
“There is no book written specifically for home bakers that surpasses this one.”
—JEFFREY HAMELMAN, baker and author of Bread: A Baker’s Book of Techniques and Recipes
“With his very organized and engaging writing style, Maurizio has demystified the process and science of sourdough baking so that anyone can make, and even improve upon, their loaves.”
—PETER REINHART, author of The Bread Baker’s Apprentice and host of Pizza Quest
“For the home and professional baker, Maurizio’s deep dive into the craft of sourdough is an incredible addition to our arsenal of grain greatness, an ideal marriage of science and sensibility.”
—CHRIS BIANCO, author of Bianco and chef/owner of Pizzeria Bianco
“It’s like a textbook you use at a late-night study session, then realize you’re enjoying it so much that it becomes bedtime reading.“
—WIRED
“If you’ve spent countless hours trying to perfect the subtle art and exact science of baking bread, then Leo’s groundbreaking guide will quickly become a staple in your kitchen.“
—FOOD & WINE
“Bakers who are starting from scratch will love the tips on how to remedy common “bread fails,” and the numerous side bars that’ll answer their every question, while seasoned bakers will appreciate the breakdown of the science behind the baking process and tips on how to experiment with new ratios and ingredients.”
—Better Homes and Gardens
Still not sure? Take a peek at the in-depth preview of my cookbook →
Found an error in my cookbook? Please see the errata page.
