The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book

Five minutes after downloading the Kindle version, I realised two things: (1) The book contains everything one could possibly want to know about making naturally leavened bread. I wanted a book that answered my many questions about sourdough as well as giving me recipes for levains (my preferred way of using starter), bagels, brioche, cinnamon buns, pizza, crackers, waffles etc all in one place. I don’t want to own a whole lot of different books on the subject. This is hopefully the only one I will ever need. It contains recipes that are not included on the author’s website, which was my reason for purchasing the Kindle version. (2) You need the physical book as well as the Kindle version, not just one or the other on its own. The sheer number of pages makes it just as impractical to scroll back and forth on the Kindle as it is to manipulate the hardback in the kitchen, at the risk of damaging it. To get the maximum benefit from this voluminous and comprehensive resource, it’s best to browse and consult the physical book, learn from it, enjoy the gorgeous photos in it, and choose a recipe you would like to tackle, then put it back on your bookshelf. At that point, the Kindle version comes into its own. You can easily find the recipe, bookmark it and use that in the kitchen. There are plenty of links within the text of each recipe that let you jump to techniques explained in other relevant sections of the book. To access that info in the hardback would involve a lot of page turning and wear and tear. But the hardback is good to have because who knows what might happen to one’s digital information in the future. Most useful for me is the timetable at the beginning of each recipe. Other reviewers have complained of the repetitive nature of the book. That doesn’t bother me, as nothing is worse than having something mentioned only once in an enormous book and needing half an hour just to find it. Better too much info than too little. If you buy the hard copy book, be aware that it weighs 2kg, partly on account of the thick, high-quality glossy paper stock used for its pages. This makes it too heavy for its spine, which is of standard, square casement construction. A book of this weight should have had its sections rounded at the back before being fitted with a separate spine piece made from thicker card and possibly extra padding inside and a woven cloth tape outside. The rounding of the back and spine acts like an arched bridge, which is much stronger than an inherently weaker flat one. The flat spine and sharp corners of this lovely book will inevitably give way very soon after purchase if handled even moderately frequently. A proper construction would doubtless have added too much to the cost of the book, which is very reasonable. But the good news is that the sections are at least folded and sewn together rather than cut and glued, so that even when the spine does come apart from the covers, the pages of book will still hold together and you could have the book rebound if necessary, if you can still find a bookbinder to do the job. Or you could go to a bookbinding class and treat your book to a beautiful leather binding. This is a book that is worth preserving.

The best ever book on sourdough! I wish I had bought it first instead of wasting money on others. Mauritzio takes you through everything step by step and you can watch him in the process via QR code! Lots of suggestions and fantastic recipes as well. I cannot recommend it highly enough‼️👍🏻😁❤️❤️

After getting into what my husband calls ‘the most boring hobby in the world’ of making sourdough I was delighted to find this book. It explains everything so clearly and answers just about any question I could have about making sourdough- saving me from endless searches online and on blogs. It’s great to have such a wealth of information in one place that I can simply have open on the kitchen counter as I bake.

Love this guy, have used his online advice a lot and now have The Book - it is so great to have, to sit and see the outcome of recipe pictures...to have this at hand instead of losing pages online, or touching the keyboard with a floury finger...OH NO! And to support his work by buying what I can from him is nice for me too. I highly recommend his work; it saved me from giving up on making sourdough and though I have had other sourdough books, this one is not complicated at all and gets the job doen really well! Why make it harder? Love him.

This would be a great gift for someone interested in sourdough. It’s a huge book loads of information and recipes I would recommend

I found myself skipping through pages and pages of (perhaps fascinating but..) scientific information before cutting to the chase. The recipes, even for basic buns and loaves, seem extravagantly elongated, to the point I almost gave up the notion of making my own bread. I ended up writing a summary recipe for the ones I liked, and skipped some of the ‘mix for 5 minutes, add the butter, mix another 5 minutes add the spices’ and just threw everything in and mixed once, with excellent results. Not many of us have all the gadgets and gizmos he refers to but again, I substituted with things I had without a problem. I guess if you are thinking of becoming a full time baker, or having nothing else to do, it could be the best book ever. Meanwhile my abridged sour dough loaves and hot cross buns are delicious and perfectly formed so I am not complaining. I do think it’s a worthwhile purchase, just be prepared to sift the pages as well as the flour.

I love this baker and author. The book has every possible explanation of why my sourdough breads are not perfect!! Tips, recipes, photos, prose about sourdough included. If you're passionate about soughdugh, you must read the book

This book is much much more than I was expected!!! Awarded book is like an encyclopedia about Sourdough recipes from A to Z with detailed explanation of each step, so easy to understand in the same time so profesional. If I was to see this book before to buy it, I was ready to pay even double. Will be my teacher and my inspiration for years to come in baking healthy sourdough bread and treats.