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The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
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
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.
“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
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.
432 pages, Hardcover
First published November 8, 2022
744 people are currently reading
1849 people want to read
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Displaying 1 - 30 of 69 reviews
January 20, 2023
One of the best books I've read on sourdough baking for the home-baker, especially for one who is interested in the science behind the process.
January 22, 2023
My son likes to scold me. He says that I would be a better cook if I read the recipe all the way through before I start. If you have ever been to my home for a meal, you know there is some truth to this charge. Dinner at midnight, an impromptu visit to a fast food vendor, a suddenly cropped menu. These things happen to me when I finally get to the part in the recipe that says chill for 24 hours or marinate overnight.
For a reluctant recipe reader like me, The Perfect Loaf by Maurizio Leo is a challenge. The first 142 pages contain a single recipe for “simple sourdough.” The rest delves into ingredients and tools, technique, and the science of sourdough. To add insult to injury, I’m told not merely to read the whole damn recipe.
Reader, it took me 7 tries at the simple sourdough recipe and reading all 142 non-recipe pages to create the loaf you see above. I got to say, it worked!
To read the full review, please visit my website for The Reluctant Recipe Reader.
For a reluctant recipe reader like me, The Perfect Loaf by Maurizio Leo is a challenge. The first 142 pages contain a single recipe for “simple sourdough.” The rest delves into ingredients and tools, technique, and the science of sourdough. To add insult to injury, I’m told not merely to read the whole damn recipe.
This recipe is a great starting point and if you’re a beginner, I recommend making it several times to hone the process. Once you’re ready, see How to Tinker (below) for variations to help you continue to build your skills.Now, I have been baking bread since 2017. Each time, the result was perfectly edible though most of my loaves have had the heft and shape of a discus shot put. And this despite using recipes gleaned from Leo’s website, also called The Perfect Loaf.
Reader, it took me 7 tries at the simple sourdough recipe and reading all 142 non-recipe pages to create the loaf you see above. I got to say, it worked!
To read the full review, please visit my website for The Reluctant Recipe Reader.
January 8, 2025
So many recipes, I’m stoked
January 26, 2024
Super interesting, loved the science behind it. But the recipes do not work. The proof times and wildly low and never work for me. I’ve tried three times by the recipe and the bulk proof needs triple to quadruple to time.
I’d try another book for recipes that work.
I’d try another book for recipes that work.
August 4, 2023
This book is no joke. It is a very precise book with weights and hydration. I like that even though this basically is a sourdough textbook, it doesn't really read like a textbook. It's written in concise language but still more of a conversational tone. I really like how it's laid out and the over hundred pages of instruction and explanation. All the recipes are bonus and I can't wait to try them all out once I get a handle on the basic loaf recipe.
May 3, 2024
this book is incredible. starts you off with starter and your first loaf and flows into different ways you might take your sourdough journey…. not baking every day? need a break? levain vs starter… mixing methods… what ifs in every direction.
highly recommend if you’re looking to become a starter mommy.
highly recommend if you’re looking to become a starter mommy.
March 27, 2024
I actually did read this entire book about sourdough from start to finish and additionally baked several breads from the recipe section. I’m so addicted to sourdough baking now and the breads are absolutely delicious. This book is a masterpiece to learn from.
December 16, 2024
Super interesting for the information. Haven't tried the recipes yet but I'm planning on longer times in my cold kitchen!
July 5, 2025
写得好好。第一眼看觉得怎么做一个面包要写这么多，实操之后发现太实用了。建议所有食谱上都加上一个时间表，我真得很需要！
January 24, 2024
Very thorough, detailed, specific, and easy to read while also offering the science of sourdough and helping to troubleshoot potential issues. I followed all of his directions to the letter and my very first loaf was pretty darn near perfect.
August 17, 2025
I’ve read this book, and it’s full of valuable knowledge. I highly recommend it for anyone looking to deepen their understanding of sourdough baking.
January 19, 2025
Not for the beginner baker, but for those who want to learn more about the science and process of perfecting sourdough. I'm a visual learner so loved the images at each step and QR codes link to videos showing the technique!
April 8, 2024
I had zero experience making sourdough bread, but this book taught me to make my own starter and countless delicious loaves! The author is very detailed in explaining and is a wealth of knowledge.
It's become such a fun hobby of mine and I can't thank this book enough!!
It's become such a fun hobby of mine and I can't thank this book enough!!
March 11, 2023
I would like to start by saying that probably the book itself would be worth 5 stars for how it is has been edited, and printed, for the amazing pictures, and for the overall care taken in thinking and laying it out for the public.
The reason I am giving 3 stars is for the book in the long-run, meaning following the instructions and trying to replicate a recipe.
The first thing to say is that the book is presented as a guide for everyone, beginners to experts. Well, this is not true. If you are a beginner at baking with sourdough, I would not recommend this book as one of your first choices. There are many others in the publishing industry that can help you walk the first step into this world, but I would keep this for other times.
I have been baking with sourdough for a decade, making my own sourdough from scratch when it was not trendy :P I have made a huge amount of errors, from which I have learned a lot, and I have reached a satisfactory level with my baking. I am always trying ways to improve, and that's why I thought this book would be helpful.
The recipes are overcomplicated. The number of tables - even if their use is explained before going to the recipes - is confusing and not necessarily useful. On the first recipe I tried (the basic sourdough boule), I ended up with the incorrect amount of levain.
The length of the recipes, including the fermentation, is extremely long: when I read that bomboloni would take over 60 hours to make, I thought there had been a typo.
No typo. Even the most basic focaccia will take you 19 hours.
The levain used in the book is the liquid levain, (in Italian, this is called Li.Co.Li), and while the basics of sourdough baking are similar between solid sourdough and Li.Co.Li, the fermentation times are different. If you use solid sourdough, you will have to transform it into liquid as there is no way you can get a good result otherwise. Solid sourdough does not need 12 hours of fermentation, as it will be over fermented ad highly acidic.
Maurizio Leo is a professional, and it is also stated in the book that he bakes every day and refreshes his started more than once a day. This point is important as if you are a person whose interest in sourdough is a passion and not a job, your levain will not have the same strenght, and this will impact your recipe, especially if the length of the fermentation in the recipe is long.
So, surely if you are a moderate to expert sourdough baker and you want to experiment with liquid levain and long fermentations, the book is probably suitable to you.
On a funny note, reading that Italians drive "small cars" have made me think that we will never get out of stereotypes, will we? (yes, Italians drive small cars compared to US ones. Not only Italians, actually, but all of Europe. And you'll be surprised to know: we also have SUVs now even here in the old continent :P).
Happy baking everyone!
The reason I am giving 3 stars is for the book in the long-run, meaning following the instructions and trying to replicate a recipe.
The first thing to say is that the book is presented as a guide for everyone, beginners to experts. Well, this is not true. If you are a beginner at baking with sourdough, I would not recommend this book as one of your first choices. There are many others in the publishing industry that can help you walk the first step into this world, but I would keep this for other times.
I have been baking with sourdough for a decade, making my own sourdough from scratch when it was not trendy :P I have made a huge amount of errors, from which I have learned a lot, and I have reached a satisfactory level with my baking. I am always trying ways to improve, and that's why I thought this book would be helpful.
The recipes are overcomplicated. The number of tables - even if their use is explained before going to the recipes - is confusing and not necessarily useful. On the first recipe I tried (the basic sourdough boule), I ended up with the incorrect amount of levain.
The length of the recipes, including the fermentation, is extremely long: when I read that bomboloni would take over 60 hours to make, I thought there had been a typo.
No typo. Even the most basic focaccia will take you 19 hours.
The levain used in the book is the liquid levain, (in Italian, this is called Li.Co.Li), and while the basics of sourdough baking are similar between solid sourdough and Li.Co.Li, the fermentation times are different. If you use solid sourdough, you will have to transform it into liquid as there is no way you can get a good result otherwise. Solid sourdough does not need 12 hours of fermentation, as it will be over fermented ad highly acidic.
Maurizio Leo is a professional, and it is also stated in the book that he bakes every day and refreshes his started more than once a day. This point is important as if you are a person whose interest in sourdough is a passion and not a job, your levain will not have the same strenght, and this will impact your recipe, especially if the length of the fermentation in the recipe is long.
So, surely if you are a moderate to expert sourdough baker and you want to experiment with liquid levain and long fermentations, the book is probably suitable to you.
On a funny note, reading that Italians drive "small cars" have made me think that we will never get out of stereotypes, will we? (yes, Italians drive small cars compared to US ones. Not only Italians, actually, but all of Europe. And you'll be surprised to know: we also have SUVs now even here in the old continent :P).
Happy baking everyone!
January 31, 2023
I actually hate to give this book three stars. It's probably a five-star book for what it's meant to be, but not for me.
I do not bake. I am horrible at baking. I do not like recipes. I do not like measurements. Everything I do is by feel or smell or taste. As you can imagine, this would result in horrific baked goods. But I also desperately want to make my own bread. I can pass up the rest of baking, but there is something about fresh and/or homemade bread that you can't match without actually doing it. This book assured me, both in the summary and the opening pages, that it would be accessible to beginning bakers.
It's not. Not even close. I thought that maybe learning the science would help me to understand better why I have to be so particular. I thought the thorough content would make things clear. Instead, I was overwhelmed in the first five pages. The author is discussing things like different flours before we even understand anything about the bread in its final form. I can't relate to the "crumb" or "alveoili" and how the flour might impact them without first understanding what they are. Maybe this is just a difference in how my brain works -- I like to start with a bigger picture or an end result and then work my way back through it. Regardless, I found my eyes glazing over as I tried to comprehend the relevancy of this information at that time.
The author is clearly very passionate about bread making... he grinds his own flour on demand, folks. Because that matters, apparently, which makes sense to me. However, this is a situation where his passion felt like a wet, heavy blanket being dropped on me. I do not feel the same thrill at the smell of freshly ground flour. I do not want to tinker with sourdough starter over and over and over while I learn to get "the feel" of it. In the end, this book was incredibly helpful in that it helped me come to terms with the fact that I will never bake my own sourdough bread. Any passing interest I had in it has disappeared.
That being said! I think this book would be highly interesting and beneficial to those who are already dabbling in baking or those who have been doing it for a while. I have a close friend who bakes sourdough bread on a regular basis, and I recommended it to him. For the right audience, this is definitely a five-star book. However, it does us all a disservice by trying to convince readers that it will work for the absolute beginner. I firmly disagree which is where the three-star rating comes from.
I do not bake. I am horrible at baking. I do not like recipes. I do not like measurements. Everything I do is by feel or smell or taste. As you can imagine, this would result in horrific baked goods. But I also desperately want to make my own bread. I can pass up the rest of baking, but there is something about fresh and/or homemade bread that you can't match without actually doing it. This book assured me, both in the summary and the opening pages, that it would be accessible to beginning bakers.
It's not. Not even close. I thought that maybe learning the science would help me to understand better why I have to be so particular. I thought the thorough content would make things clear. Instead, I was overwhelmed in the first five pages. The author is discussing things like different flours before we even understand anything about the bread in its final form. I can't relate to the "crumb" or "alveoili" and how the flour might impact them without first understanding what they are. Maybe this is just a difference in how my brain works -- I like to start with a bigger picture or an end result and then work my way back through it. Regardless, I found my eyes glazing over as I tried to comprehend the relevancy of this information at that time.
The author is clearly very passionate about bread making... he grinds his own flour on demand, folks. Because that matters, apparently, which makes sense to me. However, this is a situation where his passion felt like a wet, heavy blanket being dropped on me. I do not feel the same thrill at the smell of freshly ground flour. I do not want to tinker with sourdough starter over and over and over while I learn to get "the feel" of it. In the end, this book was incredibly helpful in that it helped me come to terms with the fact that I will never bake my own sourdough bread. Any passing interest I had in it has disappeared.
That being said! I think this book would be highly interesting and beneficial to those who are already dabbling in baking or those who have been doing it for a while. I have a close friend who bakes sourdough bread on a regular basis, and I recommended it to him. For the right audience, this is definitely a five-star book. However, it does us all a disservice by trying to convince readers that it will work for the absolute beginner. I firmly disagree which is where the three-star rating comes from.
October 22, 2023
This is the book I would recommend to any aspiring sourdough baker. It’s as close to my idea of perfection as I could hope for and caused me to downgrade my feelings on a lot of my other sourdough baking books. That said, I would encourage anyone considering this book to begin by baking any of the recipes from the author’s website, where they are provided free of charge. The content is so excellent that I eventually purchased the book simply as a way to support the author in his endeavors, and I’m willing to be many of the purchasers of this cookbook acted similarly. So I say, bake free-of-charge from the website until you become a believer and then support him by purchasing his excellent cookbook. It does provide additional value, in my opinion.
I have successfully baked the following with changes in parentheses:
Cranberry and Walnut boule (I subbed barberries as I discovered a lack of cranberries too late)
Polenta boule (I saccharified the polenta first)
My Best Sourdough boule
Honey Whole Wheat Sandwich Bread
Roman-style Pan Pizza
Focaccia—this is one of the few breads in the book that gives me trouble, partly due to the inconsistent timing of the rise
Soft Dinner Rolls—use a frequently fed starter to prevent an undesirable level of sourness
Weekend Cinnamon Rolls (I use sheep and goat milk dairy products)
Chocolate Babka—almost as good as the very best babka we’ve had in Tel Aviv
Banana Bread 2.0–one of the only recipes to disappoint. It’s not bad by any means, but not nearly as good as Dorie Greenspan’s banana cake from Everyday Dorie that I modify by adding sourdough discard to
I have successfully baked the following with changes in parentheses:
Cranberry and Walnut boule (I subbed barberries as I discovered a lack of cranberries too late)
Polenta boule (I saccharified the polenta first)
My Best Sourdough boule
Honey Whole Wheat Sandwich Bread
Roman-style Pan Pizza
Focaccia—this is one of the few breads in the book that gives me trouble, partly due to the inconsistent timing of the rise
Soft Dinner Rolls—use a frequently fed starter to prevent an undesirable level of sourness
Weekend Cinnamon Rolls (I use sheep and goat milk dairy products)
Chocolate Babka—almost as good as the very best babka we’ve had in Tel Aviv
Banana Bread 2.0–one of the only recipes to disappoint. It’s not bad by any means, but not nearly as good as Dorie Greenspan’s banana cake from Everyday Dorie that I modify by adding sourdough discard to
January 28, 2024
Received this book as a gift, after asking for a bread baking book. My family didn't realize all the recipes were sourdough (they looked through it at the store and fell deeply in love with the picture of pizza in teglia), and thought some would be sourdough and some would not.
Intimidated but hopeful, I gathered the supplies: kitchen scale, dough thermometer, glass jars, whole rye, a combo cooker, plenty of just-for-bread-making kitchen towels, and on New Year's Eve, I began my starter. In the first week, I opened the book every day for my measurements, but now I know them by heart (and have recently halved the size of my starter because I had more discard than I needed).
I was able to start baking with it around the 15th of January, and have made something almost every day since: delicious (though still not quite perfectly risen here in cold New England winter) sourdough boules, spectacular focaccia, crackers, a discard loaf...
So good. Can't wait to bake even more of the recipes.
I love that the author includes ample science and story behind the bread making, so I can understand issues of hydration, time, temperature and adjust accordingly in a way that borders on intuition. Really informative and empowering approach.
And the satisfaction of baking a bread made of nothing but water, flour, salt, and time that tastes really delicious.... it feels like something of magic!
I'm finding much like in art making... set the tools and ingredients and materials up for success, and then step back and allow them to percolate and do their thing. Baking and art making are exercises in patience, creativity, listening to the materials, and following their lead.
Intimidated but hopeful, I gathered the supplies: kitchen scale, dough thermometer, glass jars, whole rye, a combo cooker, plenty of just-for-bread-making kitchen towels, and on New Year's Eve, I began my starter. In the first week, I opened the book every day for my measurements, but now I know them by heart (and have recently halved the size of my starter because I had more discard than I needed).
I was able to start baking with it around the 15th of January, and have made something almost every day since: delicious (though still not quite perfectly risen here in cold New England winter) sourdough boules, spectacular focaccia, crackers, a discard loaf...
So good. Can't wait to bake even more of the recipes.
I love that the author includes ample science and story behind the bread making, so I can understand issues of hydration, time, temperature and adjust accordingly in a way that borders on intuition. Really informative and empowering approach.
And the satisfaction of baking a bread made of nothing but water, flour, salt, and time that tastes really delicious.... it feels like something of magic!
I'm finding much like in art making... set the tools and ingredients and materials up for success, and then step back and allow them to percolate and do their thing. Baking and art making are exercises in patience, creativity, listening to the materials, and following their lead.
November 8, 2022
Whether you are a beginner or an experienced baker, if you are looking for an authoritative guide on how to make sourdough breads, look no further. To begin, Maurizio Leo provides detailed information about everything you will need ingredient and equipment wise. He then moves on to an explanation of the bread making process and instructions on how to create a sourdough starter. Every recipe in the book begins with this sourdough starter and I never knew that so many sourdough breads existed. There are recipes for free-form loaves, pan loaves, flatbreads, buns, pretzels, sweet breads, and more. What really sets this book apart from others is the wonderfully detailed first recipe for a simple sourdough bread. Instead of just providing the recipe with a single photo, the author breaks down the recipe step-by-step over eighteen pages with photos every step of the way. I have never seen a more complete or effective tutorial in any cookbook. I would highly recommend this book to anyone interested in learning to bake bread and I think it would make a wonderful holiday gift by itself or paired with equipment or ingredients.
I received a free copy from Clarkson Potter in exchange for a free and unbiased review.
I received a free copy from Clarkson Potter in exchange for a free and unbiased review.
November 12, 2022
The Perfect Loaf by Maurizio Leo is a masterclass in sourdough. I wish I had had this book during the early stages of the COVID lockdown, as my sourdough experiments never resulted in the perfect loaf! It turns out I was wrong about almost everything. The photographs in this book are worth the price of the book alone. If you are interested in sourdough baking, buy this book; it is glorious and a good read. You can learn from this book regardless of your confidence or competency level. For the novice, more time is required to fully digest all the information provided, understand the terms, and embrace the formulas. Not only are the bread recipes brilliant, but the uses for the discard in some of the dessert recipes are also very welcome. This book contains recipes for all your favorite loaves from all over the world. Each recipe is written with love and attention to detail. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review, and, as a wannabe better bread baker, I will treasure this book for years to come.
March 13, 2024
I’m an experienced baker and all of the recipes I have tried from this book have turned out beautifully. My family especially loves the baguettes, banana bread, cinnamon rolls, and sandwich bread.
This book, however is not an easy read. It delves into the science and math behind sourdough. There are a lot of useful charts. The recipe instructions are written out in a lengthy, conversational style that requires careful reading…but if you follow them, they work! I appreciated the QR codes- the photos in the book are fantastic, but watching someone shape a loaf is even more helpful.
If you really want a deep dive into the science and math behind sourdough baking, this is the book for you. If you are looking for quick recipes with short instructions, this book is not what you’re looking for.
This book, however is not an easy read. It delves into the science and math behind sourdough. There are a lot of useful charts. The recipe instructions are written out in a lengthy, conversational style that requires careful reading…but if you follow them, they work! I appreciated the QR codes- the photos in the book are fantastic, but watching someone shape a loaf is even more helpful.
If you really want a deep dive into the science and math behind sourdough baking, this is the book for you. If you are looking for quick recipes with short instructions, this book is not what you’re looking for.
April 4, 2025
I really wanted to get into sourdough, but I was feeling very intimidated and overwhelmed by the whole process. There are so many steps, and I had been unsuccessful in making my own starter. I took a chance on this book, and it has not disappointed. The instructions are SUPER crystal clear and easy to follow. There are even QR codes throughout if you need to see something demonstrated. Once you have the basic steps down it is a cinch adding fun and tasty elements to it, like cranberries or garlic or mixing up the ratios or types of flours. Highly recommended by someone who had a mental block for years over the whole sourdough process. If you are in doubt, get this book! EQUIPTMENT: You will need large bowls, jars for sourdough, and a Dutch oven. The Dutch oven is non-negotiable in my opinion.
January 3, 2025
Fantastic book!
To make excellent sourdough bread, all you need is this book. I used to make sourdough years ago; this book is an excellent resource for relearning the skill, or learning it if you're completely new to making sourdough bread
One tiny nitpick: The book needed a good copy editor. Here are two examples of errors I spotted.
1. On one page, levain is defined as only flour and water. On later pages, it's defined as flour, water, and starter.
2. On one page, the recommended internal temperature of a baked loaf is given as 206 degrees F. A few pages later, it's given as 204.
None of these errors are crucial, and practically every printed book has such errors, so don't let them stop you from buying this book.
To make excellent sourdough bread, all you need is this book. I used to make sourdough years ago; this book is an excellent resource for relearning the skill, or learning it if you're completely new to making sourdough bread
One tiny nitpick: The book needed a good copy editor. Here are two examples of errors I spotted.
1. On one page, levain is defined as only flour and water. On later pages, it's defined as flour, water, and starter.
2. On one page, the recommended internal temperature of a baked loaf is given as 206 degrees F. A few pages later, it's given as 204.
None of these errors are crucial, and practically every printed book has such errors, so don't let them stop you from buying this book.
July 30, 2025
Las og endurlas fyrr í ár/lok síðasta árs, þessi er frekar góður inngangur í súrdeig. Mjög yfirgripsmikil og mjög ítarleg, stundum alveg painfully ítarleg. Myndi líka alveg taka því sem hann ráðleggur stundum með smá salti... eins og góðum bakara ber... – hann til að mynda vill meina að það sé best að gefa súrnum sínum að borða tvisvar á dag. Það er náttúrulega nuts, nema ef þú ert manneskja sem vinnur við að baka brauð og gerir það bókstaflega hvern einasta dag. Annars er hann ekki með neinar góðar uppástungur um hversu oft maður á að gefa ef maður vill kannski bara baka tvisvar þrisvar í mánuði (þe. þegar maður GETUR bakað 2-3 í mánuði...) svo það þarf að leita á aðrar lendur fyrir þær upplýsingar. FWIW, mjög góð.
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July 2, 2025It’s been years since I’ve either made sourdough bread or read anything about it. This was a fascinating and detailed read to get back into baking sourdough. I loved the very thorough explanations of the chemistry of sourdough, as I felt it helped me better able to tweak things as needed. Only tried one recipe so far, but it was a huge hit with the family and all the detailed pictures and explanations in the book make me excited to continue practicing to tweak the different things I want to with the recipe. I borrowed this from a friend but would be a great cookbook to add to your collection.
April 23, 2023
Most excellent book on Sour Dough baking. This is essentially a course on baking using ancient levain techniques. Out of the 432 pages 132 are dedicated to instruction. If you are a beginning baker and want to venture into natural fermentation rather than instant, dry, or cake yeast this is a go-to. If you are seasoned baker the instruction will further your knowledge I am sure and give reason for why you do what you do. I have now made 3 recipes out of this book and all came out outstanding.
Kudos to Leo for an outstanding book of bakery!!!
Kudos to Leo for an outstanding book of bakery!!!
June 20, 2023
The most complete book on sourdough ever seen or ready. If you can’t make sourdough after reading this book, well you may want to go take a class. Exceptional work here the amount of information in this book is astounding to say the least. Maurizio really pulled out the all the stoppers on this one. I absolutely love his work here. From the writings to illustration. From cover to ending. Perfect! I highly recommend buying this book. Worth every penny. It’s a beautiful book and very large. Easy to see. I love it!!!
September 10, 2023
I LOVE this book. It’s well written, wonderfully organized and the recipes are easy to understand and follow..The complete explanations and beautiful photos provide in-depth instruction on technique and process so no problem or question goes unsolved. But the thing I love most are the videos, embedded in the book through QR codes. Seeing is believing and this added instruction takes the mystery out of the bread-baking process. Great for beginners and experienced bakers, The Perfect Loaf is an appreciated addition to my cooking library. Oh, and the breads are delicious too!
April 21, 2025
This is one fantastic book if you want to not only learn everything about Sourdough making, but learn about Mauricio’s journey along the way! As I read it I also watched YouTube videos he has scans to, or you can look up, and he is so personable! While I was making my first loaves I would start the video, pause it to do that part, start the video again, pause again and do that part, and keep repeating. I did have to clean off my iPad screen a bit or have my husband come in and start and stop it for me! Ha ha!
May 5, 2025
Reading through this I loved it because it is SO detailed and specific. It tells you what temperature the water should be, everything is measured by weight, how many stretch and folds, etc. etc. etc. In practice.... I have not yet been able to make a decent loaf of bread much less a perfect one. I'm not giving up though! The sourdough discard pancakes were lovely. I halved the recipe and didn't bother separating the egg and fluffing the whites (just threw the whole egg in with the other wet ingredients-it worked).
October 28, 2024
I’ve baked over half the recipes from this book now and they are fantastic. Everything is by weight and temperature so it’s been fun to try recipes and see where I need to improve my techniques. I don’t keep my house as warm as he does (Canada it’s just not that hot here) so need to adjust proofing times. My favourite sourdough book but definitely not for people who prefer loosy goosy bread baking.
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