fbpx
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
  • Online Learning
    • On Demand Courses
    • One-On-One Mentorship
    • Simplifying Pizza
  • Free Resources
    • Oat Porridge Excel
Archives
  • March 2023
  • February 2023
  • November 2022
  • February 2022
  • January 2022
  • September 2021
  • August 2021
  • July 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
Categories
  • Bread Alert
  • 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
  • Online Learning
    • On Demand Courses
    • One-On-One Mentorship
    • Simplifying Pizza
  • Free Resources
    • Oat Porridge Excel

Month: March 2023

1 post
GGuides

How I Feed my Sourdough Starter | How to Feed a Sourdough Starter.

  • March 8, 2023
Learning how to feed a sourdough starter takes time. The more you work with a starter, the better…
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!
Read Matt's Bio

Subscribe

Join our baking community to stay up to date on new content.

@matthewjamesduffy
Mixing panettone is a patience party!
🍞 Freshly baked sourdough baguette anyone? 🤤 Learn how to make your own with my full length easy tutorial! 🙌 Don’t forget to check out the full recipe video and FREE dough calculator in the link in my bio.
Finishing my brioche dough using the slap and fold method! 🍞💪
Looks like Juniper has found her true calling in sunny Santa Barbara - rolling croissants @alessiapatisserie . She’s already telling me she never wants to go back to cold Canada... I told her she better start saving those pastry paychecks!
Sourdough baguettes are tough!!! The full recipe is posted on the blog and an awesome video (that I worked so hard on so if you watch it please drop a friendly comment) is up on YouTube.
Golden-crisp on the outside and light and fluffy on the inside, these doughnuts are naturally leavened and made with a stiff osmotolerant starter and local Ontario dairy for high-quality protein. With a longer ferment and early introduction of sugar, the starter provides the strength necessary to leaven the dough, resulting in a perfect texture. Once fried, fill with your favourite filling and dust with powdered sugar for a delicious dessert.
Sweet memories in the making with my little baking partner Juniper!🍩👩‍👧❤️ Our homemade sourdough doughnuts with vanilla glaze and sprinkles are the perfect treat to brighten up any day 🌞😋
Hazelnut and chocolate panettone. The dough is infused with hazelnut purée and has white, dark and milk chocolate inside.
Nothing brings my family together like a warm, gooey slice of chocolate babka on this special weekend. Happy Family Day everyone!” 🍫👨‍👩‍👧‍👧❤️
Braiding a 4 strand challah. There’s many ways to do a 4 strand but this is a simple way to start.
Had an extra sourdough baguette I missed in the couche so I decided to make a decorative piece. Not my strongest point but something I’d like to work at this year.
Toasted Cornmeal Sourdough.
Matthew James Duffy
Contact Matt

Designed & Developed by Code Supply Co.
Privacy & Cookie Policy