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Maurizio Leo

EXPLAINED: How to make sourdough pikelets | Vintage Vibes

Maurizio Leo / Food52

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it — basically, every vehicle to slather on a lot of butter. Today, pikelets made with sourdough starter discard.


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