Stacy
The perfect loaf + membership has introduced me to a new community. One that celebrates the joys of a successful bake, but more importantly, one the provides feedback, suggestions and troubleshooting when things don’t. The bonus worksheets, discounts and discord community take it over the top. That you Maurizio!
Darrell Flewell
My daughter, an excellent baker, gifted me (not a baker) an offshoot of her sourdough starter (named “Doughter”) along with a challenge to see if I could actually bake a loaf of bread with it. In my calculated way of course I headed online where I soon discovered Maurizio at the Perfect Loaf. Everything was laid out perfectly to get up and running with “Beginners Sourdough” and so I took the plunge. Being a “baker” has completely changed my perception of what can happen in the kitchen and how gratifying it can be to create with flour. Giving back to The perfect Loaf with a very low cost membership is the least I can do to express my gratitude.
Martin
I'm absolutely new to this whole sourdough journey. I've been working from a pretty liquid starter and finding that overnight it is just too ripe at 7 am (after 9 pm feeding). So for this loaf I made a levain yesterday and mixed late in the afternoon. I baked this morning with a LOT of steam in a La Creuset dutch oven. (We prefer a softer crust.) Waiting for it to cool to cut but ver hopeful. I love the site and the recommendations (ad free)!
Alice Monet
This is rustic white bread made with half Sonoran White Wheat flour (soft wheat) and King Arthur’s all-purpose flour, and “Gino” - a starter from a wonderful bakery we visited near Bologna.The method for mixing, shaping, and baking was based on what we learned during that visit which was part of the fabulous Baking Tour of Northern Italy with Maurizio.
Jose Lara
I have held on to this recipe for months, and when I came across those olives I remembered. It was worth the wait. Delicious loaf, my new favorite.
Nan
I am a beginner sourdough baker who struggled for months until I followed Maurizio Leo's Sourdough Baguette recipe. I had a great time making six delicious baguettes and have done it two more times this week. I like exchanging ideas and tips with more experienced and getting support. It rounds out reading the cookbook and watching Maurizio's videos.
Debby
Great advice and explanations
Julia B.
I love your recipes, and the information you share to help us. I just recently had a review that my bread was “the best in the world”. Sydney, Australia is inundated with artisan bakers so that’s quite a compliment. Please feel free to share in the accolade! Couldn’t have done it without you.
Noel Jaderborg
I haven't been a member very long, but I have learned so, so much!! I greatly appreciate the step by step teaching & the WHY of each step.
Can't wait to bake more & more!
Louk van Doorn
It has helped me a lot to understand the process of baking sourdough bread. Together with the cookbook I've learned the technique to bake my perfect loaf !
Don
I tried your Fifty-Fifty Whole Wheat Sourdough Bread recipe and WOW!, it is some kinda good! And pretty easy, too. Thanks!
Alan Bax
Maurizio's recipes are well written & have excellent tips for achieving a fantastic result.
I'll definitely be making another batch of soft sourdough potato buns!!
Carin Piini
Maurizio’s Beginner Sourdough Recipe has clear , concise instructions along with videos and photos . So many tips and tricks ! These are my first two loaves using this recipe . The one on left was baked in a DO, the other on a pizza stone with a baking shell . I’m so enjoying the learning process !
Hanne
Yes, I would really recommend it.
A vivid community, lots of tips and recipes and inspiration.
Jack
I've just started, back in December. Enjoying the process.
Ross
Very much enjoy the recipes and tips and stories. Great for beginners and more advanced. Attached is a recent bake: Sun-dried tomato and kalamata olives. 70% Central Milling Type 85 and 30% whole grain (home milled) Rouge de Bordeaux. Approx 76% hydration.
Sharon G.
SD has been a journey and you have been there from my very beginning. And Discord has been a great source of inspiration and support
Federico Balthazar
I’ve being following you for a couple of years, I’ve read your book at least 3 times. But the main reason I decided to join was reading the post about the trip to Italia, may favorite place in the world. I’m thinking about the possibility of traveling with you, so I joined to get all the information
Toni
I can always come to TPL to get answers to my questions. I also have TPL book and the way MaurIzio explains sourdough makes it easy to be successful if you just follow his lead. I have baked several loaves and my favorite is Rustico so far, but I will be baking my way through the book so I expect I will find many more favorites asnI go. Thanks Maurizio for sharing your passion with us!!
Ayme Johnson
I have been baking the same sourdough recipe for three years. It's a classic, and you can't go wrong with it. But it was time for me to branch out. I considered finding a local bakery workshop where I could hone my skills and build my knowledge, and as I was searching, I found this membership option.
I have learned so much in just a week! The learning community is a treasure trove of questions, suggestions, support, and more.
As much as I love reading through the posts, I'm really enjoying the recipes that are emailed out. The most recent, Pain de Mie, is a recipe I've considered trying, but it seemed too...complicated. I watched the video and immediately felt silly for being intimidated by a recipe! I followed the directions to a "t", even without a stand mixer (I'm old school) and the loaves turned out perfect.
If you love this book, you will love this membership plan. There is so much to learn and I look forward to more exploring!
Giansilvio
Hi, and thanks for your wonderful project. I have been trying for years, on and off, to make decent sourdough bread at home, but I always ended up with loaves that didn't rise properly, or didn't taste great etc. But then I found TPL and I understood what I was doing wrong as you explain things in a really clear way. I bake consistently good bread now, thanks to you. This is your beginner sourdough loaf made with malted flour.
DANIEL
I am a Chef and did not have the opportunity at my many positions to do much baking. I now have the luxury of more time and started to incorporate bread making into my life. Seven years ago, someone gave me a sourdough starter that had been alive for 35 years in Alaska. This was the start of my love of baking sourdough items and soon afterwards I found TPL and I really don't have a need for any other sources of information as Maurizio has the answer to any question I have ever had in pursuit of the perfect loaf.
Daniel,
Linda Hart
I have become a “True Sourdough Devotee “, thanks to the TPL information. I am continually working to perfect my technique. Your help and teaching papers have been essential in my ambition. Thank you
Diane Piklor
I’m very happy I’ve signed up for the membership. Mauizio emailed me personally when I had questions about a bread knife he recommended, and I’m enjoying reading the chats on Discord. I’m starting to think like a baker and it’s having great effect on my sourdough loaves. Very happy I joined!
Sarah
Great recipes for the beginner and advanced. The membership also provides so much information about how sourdough starter and different recipes are influenced by temperature, different flour types and baking methods. All contributes to a successful baking experience.
Heidi Schauster
I came back to sourdough baking after a hiatus of several years. This time around, I used Maurizio's guidance every step of the way -- from starting my own starter to baking bread and making discard baked goods. Everything I've created has been consistently great, even when I've had some temperature and timing issues. (The "Beginner Bread" is so delightfully forgiving.) I believe in supporting excellent content, even though much of Maurizio's wisdom is free. The membership feels good, provides a more personal experience, and looking at the website ad-free is really sweet. Thank you, Perfect Loaf, for consistently quality content and for bringing me back to my inner chemist and weekend breadmaking.
Joel Goodman
Joining the TPL member community was a great decision. I’ve learned so much from the other members. It’s like instantly gaining dozens of new friends all over the world. Whether you want to level up your bread game or connect with great humans who share your baking passion, this is hands-down the best community to join.
Rachel W.
As a relatively new sourdough baker, the TPL membership has proven to be an invaluable component of my growth, especially the active community on Discord. Having a group of fellow sourdough enthusiasts, including Maurizio himself, with whom to troubleshoot, share inspiration and encouragement, and discuss all things sourdough (and beyond) has been one of the best parts of my sourdough journey!
Andy
Once just a novice in the world of sourdough, I embarked on a flavorful journey within our vibrant community. Through shared knowledge and invaluable advice, I've transformed my baking skills from producing mere frisbee-like loaves to crafting artisanal masterpieces that not only look but also taste better than those from my local bakery. This community has become a haven for passionate bakers worldwide, offering a unique opportunity to engage with fellow enthusiasts from around the globe. Discover the joy of baking and connect with like-minded individuals to exchange thoughts, not only on bread but also on a diverse range of topics!
Heidi from Pigeon Lake, Alberta, Canada
I started working with sourdough during the pandemic. I was not thinking I would be in for the long haul, but here I am in 2023, and I can’t imagine not having amazing healthy bread every week. I came across Maurizio’s site by accident; he taught me the care and feeding of my starter which I call “Karen” and in turn she never disappoints. The Perfect Loaf has been my ONLY go-to site. The recipes and instructional content are easy to understand and always 100% accurate. I have reached out to Maurizio a few times – once to ask about airline travel with Karen as I was heading to Texas from Alberta, Canada and needed to take her. Thanks for the note on “make sure to label your box of starter and flour with “Sourdough” so if they inspect your luggage, the airlines will know what that is! Thanks, Maurizio, for all your tools, tips and tricks, and I would be lost if you were not there for me.