The Big Day is almost here: November 8th, 2022, publication day for my sourdough cookbook The Perfect Loaf!
To say I’m excited is such an understatement.
Before we talk more about the book, I wanted to thank everyone who has already pre-ordered! Pre-orders are incredibly important (especially for first-time authors like me) and directly impact the book’s success. Thank you!
Ten years ago, I created this website to help others find their way through the winding path of making sourdough bread at home. I’ve spent countless hours thinking about bread and often wondered if I wrote a cookbook, what would I put in it?
Now that the book is finished and only weeks away from shipping, and after three years of testing and writing it, the answer is my sourdough cookbook was a way for me to bind together the past decade-plus of my hypotheses, experiments, a-ha moments, and findings with baking sourdough bread in my home kitchen.
And my book aligns perfectly with the same goal I’ve always had with The Perfect Loaf: to be a resource to help you become a better baker in your home kitchen.
I wrote this sourdough cookbook to be your trusty companion in the kitchen. It’ll be there, step by step, with new techniques and recipes at just the right time to help you further your skills and grow with you as a baker.
Where can I get the cookbook?
Cookbook sneak peek—what’s inside?
My sourdough cookbook is as comprehensive as it gets, covering everything from creating your first sourdough starter to keeping your kitchen clean to shaping bread dough and troubleshooting every step.
To see more about the book, check out my cookbook launch page!
Plus:
- 60 sourdough recipes from crusty free-form loaves to delicate pastries to quick sourdough starter discard treats
- A mix of new recipes and the most popular classics from The Perfect Loaf
- In-depth explanations and photos of every step of the bread-making process
- Build your baker’s intuition with my insights throughout the book, teaching you to look beyond the basics
- Quickly scan QR codes throughout the book to see videos on key techniques and full walkthroughs
- Extensive troubleshooting sections help you analyze what went right (and what might have gone wrong)
And this is a big book! It scales in at 432 pages and 1,999 grams (see, I even use baker’s percentages with my book 😉).
That’s like two large loaves of bread or a single, massive miche, ready to be devoured.
Without further ado, let’s look inside! (Click on the images below to see larger versions.)
What others have said about the book
The Perfect Loaf is now a New York Times Bestseller!
“There is no book written specifically for home bakers that surpasses this one. Maurizio presents each topic, however small, with precision and clarity, and meticulously elucidates even the most complex subjects. Maurizio has written a classic, and his book will have enduring relevance.”
JEFFREY HAMELMAN, baker and author of Bread: A Baker’s Book of Techniques and Recipes
“With The Perfect Loaf Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. 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. He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. Perfect indeed.”
CHRIS BIANCO, author of Bianco and chef/owner of Pizzeria Bianco
“Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker. This thorough guide to baking the best bread you’ve ever tasted is a must-have for anyone who loves bread.”
DAN RICHER, author of The Joy of Pizza
“Maurizio Leo’s book has everything anyone would want to know about the art and science of bread baking, written beautifully and clearly for the first-time baker and the long-obsessed. This book is an encyclopedic and approachable addition to the canon from an anchor of the bread baking community.”
JENNIFER LATHAM, author of Baking Bread with Kids
“For those looking to make professional-quality bread and perfect every element of baking bread at home, The Perfect Loaf will guide you there by giving you not just recipes but also the tools to think like a baker.”
BRYAN FORD, author of New World Sourdough
Order the book here
Left: Aubrie Pick took the most beautiful photos for the cookbook, but here’s me taking a behind-the-scenes shot of my sourdough babka. We shot the book during the pandemic—all 60 recipes in 10 days. That was not easy, given the long fermentation time of sourdough bread and the fact that it was just us.
Right: It felt surreal to hold something I have worked on for 3 years (and thought about for many more)!
The Perfect Loaf Cookbook FAQ
Is the cookbook 100% sourdough?
Yes, every recipe uses sourdough. However, the sourdough discard recipes use sourdough discard only for flavoring (like my sourdough cornbread!) and not as the primary leavener.
Where should I order your cookbook from? Which retailer helps The Perfect Loaf the most?
Ordering from any retailer is just the same!
Can I order the book outside of the USA?
Yes! You should be able to find The Perfect Loaf on your local Amazon page!
What’s your favorite recipe in the book?
I’ve been asked this often, and it’s hard to answer this question! For years, I’ve loved the sourdough bomboloni recipe, so I developed and posted it here at the site, and in the book, I have an updated version that’s even better (gasp!). I also love my Rustico recipe, a bread with wonderfully complex flavors, an open interior, and a dark and crispy crust. There are also so many new and cool recipes that have taken me so long to develop—like sourdough English muffins—I can’t wait till you all try them!
In the end, choosing a favorite recipe is like trying to choose your favorite child—you can’t do it 🙂
Questions about the cookbook?
I’d love to hear from you; what are you most excited about with the book release? Do you have any questions about the book? Leave a comment below, and I’ll get back to you!
Oh, and if you want a sneak peek of recipes in the book, check out my sourdough pie crust—flakey, buttery, and perfect for pie, galettes, and more.
41 Comments
I’m really enjoying your cookbook! So thoughtful & informative. I appreciate the detail in each of the recipes. Today I baked the five grain sourdough, which is fantastic!
Thanks so much April, means a lot to hear that 🙂 Happy baking and keep me posted on how it's going!
I know this is not the proper format but I am part of the community. I’d like someone to address my situation. I always have a problem signing into my account. At this point I’m very discouraged. I need someone to help me on this sight. I’m trying to renew my membership and also want to be able to address the “comments” whether it’s questions or to make a comment on the subject.. also, due to my eyesight condition I have issues signing in with the captions! I appreciate your understanding and hope I hear from you or your staff.
Hey Cecelia! Shoot me over an email and I'll help: [email protected]
Hi. Has anyone found any errors in the book? I found the focaccia was too much dough for a 9 x 13 pan. Would’ve been better in a larger pan. It was just too thick.
The first bread recipe was fun. I haven’t made that low of a hydration dough in a long time. Made it in one day. It was fun. The dough was easy to work with came out great. My starter is 14 years old and very happy. Thanks for a great one day recipe. I will overnight proof next time for flavor. And the cinnamon buns and best loaf are great too.
Hey, Christine! I have an errata page if you’re still having trouble:
https://slimlife.fit/cookbooks/the-perfect-loaf-cookbook-errata/%3C/a%3E%3C/p%3E
Hey Maurizio,
I bought your book a few weeks ago and I really love it. Even my 1-year-old loves to browse through it and look at the beautiful pictures.
It is my my first cookbook with e-learning content/video material – and i find it so helpful. Such a great idea and almost like being in class!
One of my favorite recipes is the cinnamonrolls recipe. It is great. I have made a variation with a sweet poppyseed-filling (German classic) and it was delicious as well.
Thank you so much for the wonderful book, it is much appreciated!
Means so much to hear this, thank you Lotta!
Hello! I’m trying to decide if I should join the membership or get the cookbook first. Which has the most information about baking with freshly milled flour?
Hey there! I have a small section in the book on freshly milled flour, though all of the other material there would be helpful for baking in general. There are many recipes here at the site using fresh flour, too! Would love to have you in the membership, Evonne!
Maurizio, I’m a long time reader of your material and recent buyer of your book. The book is packed with valuable info for the home bread baker. I particularly like the downloadable technique vids. My question is on your Rustico recipe. I’m no beginner to bread baking but I can’t come near your hydration % without the dough an unmanageable wet pancake batter like without any hope of holding a form. And I’m talking about the 1st step hydration vs the add’l called for in the 2nd step. The only explanation I can surmise is that your spelt may be milled by you at a less fine grain than my pre-milled spelt and yours is capable of much more absorption. Appreciate any comments.
Tony
Thanks for picking up my cookbook and reading for such a long while, Tony! As I mention in the book, that’s certainly due to the differences in our flour. My flour (mostly from the USA and some from Canada) is able to handle quite a bit of water so I can push the hydration high. Additionally, I live in very dry New Mexico, so this adds to that.
Please reduce the water as much as necessary for you and your flour!
Where can I buy the spiral-bound edition of your book? Today.
Hey, Michele! The spiral bound pops up from time to time on Amazon, unfortunately that’s not something I can predict. I also don’t have a source for those because they’re made by a third party retailer not associated with my publisher.
However! My book is very wide and thick, it will lay open on the kitchen counter with no problem (that’s one of the reasons we went with a wider book 🙂).
Hello Maurizio,
How is the pre-order content accessed if we pre-ordered the kindle version of your book?
Send me an email through my About page 🙂
Maurizio, I have spent the last 2 years learning and baking from your recipes, so now, for me, it is a cathartic moment to put my hands on your book. I am really enjoying this moment.
Gosh, that means so much to me, Claudia! Thank you so much for ordering it, and for reading for so long! I really do hope you love the book 🙂 Happy baking!
Is it too late to get the “extra” recipes? I ordered your book from Amazon on October 21st, but forgot to figure out how to get them until today. Please don’t let it be too late! I haven’t gotten my book yet and thought I could figure it out when the book arrived.
Hey, Ginny! Send me over an email and I’ll get them out to you 🙂
About to order your cookbook. Is the spiral bound version ideal in your opinion (to lay flat on the counter while referencing the book when baking?)
I’ve never seen one of these printed, but that would be nice. Note that my book is larger and wider than most books, so it does tend to lay flat as it is, too!
Just received your cookbook. It’s beautiful! So big an full of my favorite recipes and what I know will soon become my favorites. You should be so proud! Congratulations!
Thank you so much, Camile!! So happy to hear you love it 🙂
Just received your cookbook and went over to the pre order page to receive the bonus and could not find directions. Could you help. Thank you.
Thx for preordering, Tony! Bonuses going out soon, still sifting through the emails!
Yes! Are you selling it locally (ABQ – I’m also in NE heights)? If so let me know where! If not I’ll jump on the Amazon link 🙂
Hey there, Miguel! I don’t have it anywhere local at the moment, but I’m sure Page One will carry it at some point (I need to reach out to them!), and I was hoping to contact Los Poblanos as well, for their Farm Shop. So at the moment, nothing specific that I know of! Thanks for supporting the book 🙂
Does the Kindle version have links to the technique videos?
Yes, it should have the QR codes as well!
Looks fantastic! Well done!
Thank you!
I can’t wait to hold it in my hands. Even better, to bake from it!
Thanks, Sandra! I hope you love it 🙂
Mauricio,
Fellow Burquena here. Have you included high altitude, dry-climate recipes or helpful hints and adjustments?
Hey there! I mention this in the book, yes, but also, any of the recipes will work well for you here since, well, I tested them here, too 🙂
Thank you! I so appreciate your thoroughness and insights. It is a pleasure to watch you bake.
Do you include Einkorn recipes (I’m thinking specifically how hydration might differ), and other alternative flours, such as semolina, barley, etc.? I’m so glad I read your extra details about the book; I wasn’t sure it was for me before, but the details convinced me that it is!
Thanks,
JD Greene
Hey there! So I don’t have any einkorn recipes, but I do have recipes with durum (semolina), spelt, and several others (I have a 5 grain recipe with lots of, well, grains 🙂).
I think you’ll really love the book, JD!
Do the recipes require a stand mixer?
Strictly speaking, none of the recipes require a stand mixer, though some (like pretzel, bagel, brioche) benefit from using one. You can always choose to mix doughs by hand, and almost all of the free-form loaves give instruction on this!