After three long years of writing, testing, photographing, and baking (of course), The Perfect Loaf The Craft and Science of Sourdough Breads, Sweets, and More is now available anywhere cookbooks are sold!
I created this website 10 years ago to help others learn how to make sourdough bread from their home kitchen. A decade later, and many comments, emails, recipes, and guides later, my website—and me!—are still here to help. Now with my sourdough cookbook, I hope it will continue to do the same for you in your home kitchen.
The Perfect Loaf is now a New York Times Bestseller!
Order your copy!
Now that the publication day is here, ordering The Perfect Loaf cookbook means delivery should happen within a few days (if you order on Amazon, it will likely be the next day). You should also find it in local bookstores in your area.
If you’re outside of the USA, check your local Amazon or Book Depository will ship free internationally.
⭐️ Please leave a review
If you’ve received your book and absolutely love it, please consider leaving a review wherever you purchased the book (especially if you ordered on Amazon).
Reviews help ensure the book does well in the long run and they greatly help.
Thank you for reviewing!
Share your bakes
If you’re baking your way through my cookbook, please be sure to tag me on Instagram, @maurizio, so that I can see! I’ll also be sharing your bakes with my followers—a virtual baking club 🙂
A look behind the scenes
A behind-the-scenes look at the making of The Perfect Loaf cookbook. So much dough mixed, divided, and shaped throughout the making of this book. And you can bet I ate my fair share during testing, too.
The small photos on the wall were proofs taken during the photoshoot with the talented Aubrie Pick, who took most of the photos in the book.
(Click the photos below to see larger versions.)
🙏🏼 Thank you
I wanted to thank all the readers who have stopped by The Perfect Loaf over the past ten years; without your support, feedback, and friendship, this wouldn’t have been possible.
So thank you, and I hope you enjoy my cookbook—happy baking!
