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!

We're so glad you're here! A great place to start is to head to the classroom and complete the Sourdough Identity Quest. Then come back here, introduce yourself, and let us know what you discovered about your 'sourdough persona.' Peruse the posts, check out the classroom offerings, and engage with other members! A little about BreadScore™ ➡️ This is a tool that provides objective feedback on your baking based on visual analysis. 🌟 I think it is easier to see that in action than to try to explain it just now, so just head over to the BreadScore™ New Requests chat to see how it works. And next time you have a few pictures of a baked loaf, enter a request! 🌟 Thank you for being here! If you have any questions please feel free to post them anytime. ---------------------- ➡️ And just a little bit more...Sourdough Improvement Skool is a small but growing community (and just over a month old! Just a baby!) My goal here isn’t to be super slick or flashy. I just want members like you to stick around and be part of something that feels right and feels helpful and feels meaningful. I hope you will. ➡️ More about me. My day job is in strategic planning, but in a previous life I spent several years as a professional artisan baker. I’ve continued to bake bread off and on ever since. I still bake a couple times a week most weeks. ➡️ What makes this group special, truly, is the community members! Jump in. Be active. Engage. Share your successes and struggles. Let's improve our sourdough baking together!

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!