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Matthew James Duffy
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  • Guides
  • Heritage Grain Baking
  • Leftover Bread
  • Pizza
  • Recipes
  • Served with Sourdough
  • Sourdough
  • Sourdough Discard
  • Yeasted Doughs
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: January 2022

3 posts
BBread Alert

Hot Out of the Oven.

  • January 28, 2022
SSourdough Discard
Sourdough Discard Waffle Closeup
Read More
  • 3 minute read

How to Make Sourdough Waffles | 100% Einkorn Waffles.

  • January 27, 2022
The BEST sourdough discard waffles recipe! Crisp on the outside, light and fluffy on the inside, perfect with…
SSourdough
Sourdough Focaccia
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  • 6 minute read

A Simple Sourdough Focaccia Recipe to Make you Happy.

  • January 11, 2022
A simple and easy-to-make sourdough focaccia recipe. This easy-to-follow recipe can be made with confidence and without a…
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
Making candied lemon and apricot panettone with Juniper.
Shaping cracked rye sourdough batard.
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.
Matthew James Duffy
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