2024 the best sourdough recipe review

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(as of Nov 17, 2024 12:56:08 UTC - Details)

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52

“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest

ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR

Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.
 
Recipes cover flavorful, crowd-pleasing favorites:
Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi BaguettesPan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich BreadPizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, PitaBuns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, BagelsSweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka  
Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.

From the Publisher

Publisher ‏ : ‎ Clarkson Potter; First Edition (November 8, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 432 pages
ISBN-10 ‏ : ‎ 0593138414
ISBN-13 ‏ : ‎ 978-0593138410
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 9.25 x 1.29 x 10.49 inches
Reviewer: hopeful1
Rating: 5.0 out of 5 stars
Title: excellent bread book
Review: This book explains so much more about bread baking and sourdough that I never understood before. It geeks out and discusses the science behind baking the perfect loaf but this appeals to my science background. I feel like I went to a baking science class and the author is a bread professor with the book as my syllabus. Professor Maurizio is also wonderful at answering dumb questions! Being a somewhat newer baker, I never thought about the why or what as much because I would just get into a recipe and follow the steps. This book challenged me to think about other critical pieces of a recipe beyond the ingredients, like how temperature and time are more important than I realized. Understanding these 2 'ingredients' were lacking in my sourdough starter. Now my starter is extremely happy hanging out in its Sourdough Home in 50F instead of freezing in my extremely cold refrigerator. This was such a game changer. Following a recipe is easy and can create some decent results, however, if one is looking beyond that, this book is the bread book to have! The recipes and techniques are easy to follow and replicate. I love the layout that includes a baking timeline, ingredient listing for the entire recipe but divided into steps and lots of great pictures. Extremely helpful to me are the troubleshooting discussions that address what could possibly go wrong and how to fix mistakes. Also very helpful are the QR scans that we can use to see the actual technique in action. I may not have achieved the perfect loaf yet, but it sure is fun trying!

Reviewer: Jo S.
Rating: 5.0 out of 5 stars
Title: All the Sour Dough information in one book
Review: This beautiful book is full of mouth watering photographs, recipes, and information for first time and seasoned bakers. Techniques, tools, process, scoring .... Finally everything I have been piecing together on the internet is in one place. And recipes are nicely laid out with the baking timeline accompanying each recipe. Buy this book. You will love it and soon be baking the perfect loaf.

Reviewer: Veronica
Rating: 5.0 out of 5 stars
Title: Everything makes sense now
Review: I have been struggling with sourdough for years and couldn’t figure out what I was doing wrong. This book explains the science behind each step in the sourdough process and gives so many pointers for troubleshooting. The book has so many recipes that I will be experimenting with for a long time

Reviewer: Reviewer
Rating: 5.0 out of 5 stars
Title: BEST COMPLETE BOOK ON EVERYTHING SOURDOUGH BREAD
Review: I bought a couple of top line leading books in sourdough making. But this book was the best of them all. Maurizio breaks everything down and isolates the problem for each situation. Every page is full of wisdom and clear photos, timelines, and diagrams for both beginner and advanced bakers to understand.My breads were coming out pretty good but when I started really getting the breakdown with his detailed instructions and troubleshooting, problems went away!I am getting nice crumb and excellent crust and excellent taste in my breads.The book is easy to read and easy to follow. And yeah if you are a professional, which I am not, it is full of excellent material. Every page is full of beautiful photos as well. 431 pages, lots of photos, and even QR codes to scan with your phone that takes you right over to YouTube to see a demonstration of exactly what he is referring to in the book! The book is loaded with these instructional videos along with the text and photos for step-by-step and you cannot go wrong.I highly recommend this book as a top notch number one must-have if you are into sourdough bread making!Maurizio Leo has such a passion for his work. He troubleshoots and breaks everything down and provides remedies and solutions to the sourdough process. If you've been baking sourdough for any length of time, you come to the conclusion that it is a continual moving target. Since atmosphere, room temperature, strength of your levain, types of flour, quantity of water, and time - have everything to do with the end results. Maurizio takes you through the process in detail but also makes it easy to follow. Yes, there is an intuitive part to this as well which comes with experience.The book has 431 pages including a very minimal index in the back. The content page in the front is also limited but the but has an sensible progression whereby you can find what you are looking for.My only crit would be that it needs a more extensive index, more thorough, so that there is less time flipping to find the content but between the index and the front content, you should be able to find your answers.The book has many other sourdough recipes including pizza, flatbread, buns, rolls, sweets, and so on. It is my go-to book for everything sourdough.Plus Maurizio is so good about answering questions, emails and so on. He is an amazing person full of goodwill and good heart.You cannot go wrong with this book and it is worth far more than the price in my opinion!

Reviewer: Catherine
Rating: 5.0 out of 5 stars
Title: Lots of excellent information
Review: If you are new to bread baking, this is very informative and answers a lot of questions that pop up. I have been baking for years and still got some great new info out of the book. It is a very good bread book with many recipes and lots of good pictures and information.

Reviewer: Grapefruit Devil
Rating: 5.0 out of 5 stars
Title: Perfect recipes, pictorial, extremely educational.
Review: This is the best sourdough book of all the ones I’ve tried. Every single loaf have come out beyond expectations and the times they didn’t it’s been my fault on not following the timing. Can’t get enough of this book, the toughest thing to do is deciding which recipe to make. Everything has such a different highlight and challenges.

Reviewer: Happy
Rating: 5.0 out of 5 stars
Title: Fantastic Gift
Review: Great pictures, well laid out. and variety of recipes. Gave it to my daughter as a birthday gift and she loves it.

Reviewer: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Good information
Review: Good information in this bookIt is, however, a little hard to follow just the way it was written

Reviewer: Stincuzzi
Rating: 5.0 out of 5 stars
Title:
Review: I have been wanting this book for a long time. At first glance it is a bit overwhelming, but once spending some time with it, I found that it is exactly what I was looking for. It is loaded with information, recipes, pictures. I have taken it out from the library a few times and now I have my own copy. I am so happy!

Reviewer: Juan Pasalagua
Rating: 5.0 out of 5 stars
Title:
Review: It's well-detailed. It has helped me achieve an excellent loaf without any prior knowledge. I can't recommend it enough!

Reviewer: Rafael Batista
Rating: 5.0 out of 5 stars
Title:
Review: O Maurizio Leo consegue explicar cada etapa de cada técnica e receita de forma extremamente didática e descomplicada, incluindo QR Codes para vídeos que complementam o livro. Apresenta desde receitas para padeiros/as iniciantes até técnicas e preparos mais desafiadores e avançados. Já se tornou um dos favoritos da minha biblioteca de culinária!

Reviewer: Tania G.
Rating: 5.0 out of 5 stars
Title:
Review: Il miglior libro per il sourdough. Non posso consigliarlo abbastanza. Sia il design che il contenuto è perfetto. Guida passo a passo con ricette testate (non solo di pane, ma anche pane in cassetta, focacce, dolci, etc)

Reviewer: Matheis
Rating: 5.0 out of 5 stars
Title:
Review: Es sind viele Rezepte und Anleitungen vorhanden, schöne Bilder (auffällig ist, dass es tatsächlich mehr Inhalt als Fotos hat) und der Genuß des Brotbackens als Kunst scheint eindeutig durch. Die Seiten und der Einband sind fest und stabil.