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Matthew James Duffy
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Matthew James Duffy
Matthew James Duffy
  • About
    • Bio
    • Contact
    • Press
    • Testimonials
  • Recipes
    • Heritage Grain Baking
    • Leftover Sourdough
    • Pizza
    • Served with Sourdough
    • Sourdough
    • Sourdough Discard
    • Yeasted Doughs
  • Guides
  • Shop
    • Amazon Storefront
    • Downloadable
    • Sourdough Merch
  • Online Learning
    • Webinar Replays
    • On Demand Courses
    • One-On-One Mentorship
    • Simplifying Pizza
  • Support
  • Free Resources
    • Sourdough Discard Ebook
    • Oat Porridge Excel

Month: July 2021

2 posts
GGuides
Floured hands
Read More
  • 3 minute read

How to Understand Baker’s Percentages (or Baker’s Math) – A Guide.

  • July 23, 2021
Learn and understand the basics of baker’s percentages to easily scale up or down your recipes, add ingredients…
YYeasted Doughs
whole wheat pita bread baking
Read More
  • 4 minute read

Simple, Fast and Deliciously Good Whole Wheat Pita Bread Recipe.

  • July 12, 2021
Whole wheat pita bread is delicious, healthy, fun and easy to make. This pita bread recipe is quick,…
about
About
Hi I'm Matt, a trained chef, baker and sourdough enthusiast with over 15 years of industry experience. I'm here to share tips, tricks and some of my favourite recipes to help you become a better cook and baker in your home kitchen!
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@matthewjamesduffy
Folding High Hydration Sourdough with my daughter Frankie.
Summer is almost over but it's not too late to get outside and entertain!
Kibbled rye, cracked black barley and stout sourdough.
50% whole wheat sourdough squish.
Cracked Black Barley and Kibbled Rye Sourdough.
I recently got to teach a sourdough class @kingarthurbaking in Norwich, Vermont.
It's not too late to join me at the @BakingExpo to experience one of the most influential baking industry events on the planet! Save 15% on your registration with by using the code “MATTHEW” at checkout.
Score and bake on yesterdays cornmeal, fresh corn and rosemary sourdough.
Cornmeal, fresh corn and rosemary sourdough first fold.
Summer pizza time! Corn, olives, basil, mozzarella and fontina. Next time I’ll probably add some roasted garlic to the mix.
Working on another chocolate sourdough recipe! Guess what I am making for 24000 points!
Sourdough Baguette Epi.
Matthew James Duffy
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