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maurizio
The Perfect Loaf
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Before and after (swipe) of yesterday’s sourdough focaccia. I made this one a little extra thick (1300g total dough weight for this 9x13” pan) and that gave it some real heft. A meal for 10 eaten by 4. 🤷🏻‍♂️ Because many asked: recipe is at my website! 7K 146
Sourdough focaccia with cherry tomatoes, olives, sage, and all the flaky sea salt. Same-day dough and couldn’t be easier 🔥 7K 271
Mostly-whole grain goodness. Love these “mini-batard” at 700g ✨ Flour blend and loaves from my previous post. 2K 47
This morning’s bake: 4x700g batard and 2x900g boule (some going to friends and fam), all topped with oats. A mix of 50% type 100 flour and 50% type 85 — using up what I have in the pantry. Lots of whole grain goodness in these; smells like honey and oat in the kitchen. Happy Sunday, y’all 🙂 2K 15
Sticky whole grain barley porridge dough ready for its shape, and then into a tin. Love this healthy bread! (recipe still over at my website) 3K 33
Tinkering with crepes this morning — it’s been a bit. Filled with a slather of butter, my apricot jam, and topped with banana and powdered sugar. Simple and delicious. Based on @davidleite recipe over at his website with a few tips from @mylifeinsourdough 🙌🏼 1K 21

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Hello, baker!

Baking healthy and delicious sourdough bread at home can be challenging, but I’m here to help.

For more than seven years I’ve kept this website running, a place where I fervently discuss all things sourdough bread. My mission here has always been to share my findings as I navigate the waters of baking from a home kitchen. I hope I’ve been able to help you bake bread — real bread — in your own home kitchen, perhaps saving you a little time through my obsessive testing.

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