Next week we'll be featuring a traditional Italian bread that I've adapted the author of The Perfect Loaf, Maurizio Leo. I'll post the recipe this weekend. This Pane Siciliano from Maurizio Leo is a total standout if you're looking for something different from your typical sourdough. It’s a 100% durum wheat (semolina) bread that swaps the usual airy, holey interior for a tight, buttery crumb. Why It’s Special ▶️ The Vibe: It’s got a gorgeous golden-yellow color inside and out, and the whole loaf is covered in a thick layer of white sesame seeds. ▶️ The Flavor: Expect something nutty and slightly sweet. Because there's a little olive oil in the mix, it feels richer than a standard loaf, and those toasted seeds on top give it a flavor almost like peanut butter. ▶️ The Crunch: If you love a crispy crust, this is it. It’s specifically designed to be extra crunchy, especially once it’s toasted. A Few Quick Tips ▶️ Flour Matters: You’ll want to look for "extra fancy" durum or semolina rimacinata. Regular coarse semolina for pasta can work, but it might be a bit stickier to handle. ▶️ The Method: It uses a stiff sourdough starter (pasta madre) to keep the dough strong. We'll be using a lower hydration version than the one calls for. ▶️ Best Way to Eat It: Definitely try toasting it. The heat makes the sesame flavor pop and turns the crust into something incredibly brittle and delicious. Ingredients You'll Need For the Dough ⏺️ Durum Flour: Specifically "extra fancy" or semolina rimacinata (finely milled). ⏺️ Sourdough Starter: A ripe, active starter. ⏺️ Extra-Virgin Olive Oil: Adds richness and that signature buttery mouthfeel. ⏺️ Fine Sea Salt: To enhance the flavor. ⏺️ Water: Used for the levain, autolyse, and final mixing. For the Topping ⏺️ White Sesame Seeds: These are essential for the traditional nutty exterior and crunch. Optional Additions ⏺️ Honey or Barley Malt Syrup: Some traditional variations include these for a touch of extra sweetness, though they are optional in this specific version.

Hi everyone, I’m determined to create my own starter, but have failed (so many times😢) in the past! Can you give me advice on an easy recipe and how to be successful at the task? Thanks everyone!

We had a great time! @Heather Lattanzio showed us live video of her pain au levain at pre-shaping. @Hannah Beck and @Patt Stanaway are building levain tonight for mixing in the morning. I'm doing the same and hope to have photos and videos to share of various steps in the process. Looking forward to seeing everyone's progress this week!

Hi, I’m David. I help bakers navigate from novice to Sourdough Master and beyond using proven systems and frameworks in the Sourdough Improvement community. Here are 7 tips to help you get started ⤵️ ➡️ Complete the Sourdough Identify Quest located on the Classroom page. This is a quick exercise to help you think about what specifics improvements and growth areas you wish to focus on here at Sourdough Improvement. It only takes a few minutes. When you get the results, I’d love it if you share those in a post so we all can get to you know you a little bit better! ➡️ Read about our sourdough baker certification roadmap. This is how we publicly recognize those who are making strides in their sourdough improvement journey. ➡️ Learn about our BreadScore™ visual analysis system and how to request an analysis for your sourdough bread. This is free for all community members! For best results submit up to 3 photos of your bread. Close ups, well-lit, and in focus work best. A brief description of ingredients and quantities along with your baking process (mixing, bulk fermentation, Dutch oven vs. open bake, etc.) helps ensures you get the best feedback. ➡️ Try out the Sourdough System Reboot. If you’re a beginning sourdough baker or just wanting get back on track with the basics, this recipe and approach are super helpful. In fact, I highly recommend all members give it a try as ‘baseline’ bake. ➡️ Check out the Classroom resources. More are being added all the time to help you on your sourdough improvement journey. (Note: if you’re a new member you may need to wait up to 24 hours for some Classroom resources to unlock.)

On January 10, I joined Skool with the idea of starting this community. To be honest, it was 50/50 whether I would stick around after the 14 day free trial 😂 Then @Tim C joined four days later and @Denise Verdieck and @Susie Buck a couple days after that. At that point I felt committed. 😀 (BTW, I talked with Tim the other day and he's doing great just super busy with the farm store bakery and family life.) Today we're at 50 members who have contributed more than 10,000 posts, comments, and likes. I can't thank you enough for all you've taught me and the way you support each other. This is literally impossible without all of you ❤️ Merci beaucoup!