Bread Etc. Launches in Just 5 Days! 📚
It feels surreal to say this, Bread Etc. comes out in just 5 days. After 5 years of work, it’s finally here, and the next couple of weeks are going to be wild.
This weekend I’ll be in Las Vegas at IBIE, where I’ll be:
- Doing a signing at the Retail Bakers of America (RBA) booth ✍️
- Baking on the main celebrity stage (still pinching myself on that one).
- Hosting two demos with Simply Bread Oven—and here’s the cool part: if you buy a Simply Bread Oven on-site using my code, you’ll get $500 off + a signed copy of Bread Etc.
Then, on September 20th, I’ll be back home for a book signing at Pearl Morissette Bakehouse in Niagara. This is Canada’s #1 restaurant, and I’m thrilled to be baking some loaves there that will be available during the event.
After that, there are a few more chances to connect:
- September 28 – Baking Demo + signing at Stratford Chefs School (SOLD OUT 🎉)
- October 5 – Book Signing at Seasons Home & Gift from 1-3pm in Elora
- October 11 – Book Signing from 11-2pm at Cheese Boutique, Toronto
- October 23 – Dinner & Book Talk at Urban Pantry, Uxbridge (hosted by Blue Heron Books)
👉 If you haven’t preordered yet, now is the time. Preorders make a huge impact, and my publisher just told me we’re literally two copies away from hitting our presale goal, a milestone that would mean the world to me.
Super Seed Sourdough 🌾🌻
Back in the baking studio this week, I revisited one of my all-time favourites: Super Seed Sourdough.
This loaf is all about depth of flavour and texture:
- The flax seeds are soaked overnight, not only to soften them but also to make them easier to digest.
- The rest of the seeds (sunflower, sesame, pumpkin you can play with the mix!) are toasted really dark to bring out that deep, nutty flavour.
- Once the dough is mixed and strong, the seed blend is folded in for a hearty, flavour-packed crumb.
It’s one of those breads that feels as satisfying to bake as it does to eat. And yes, I’ve dropped the full Excel recipe file for you inside this newsletter so you can try it out.
⬇️ Download the Super Seed Sourdough Excel Recipe ⬇️
Super Seed Sourdough .xlsx
Why Excel Recipes Work So Well 💡
If you haven’t tried one of my Excel recipe files yet, here’s why they’re a game-changer:
- Scalable: Whether you’re baking 1 loaf or 30, the spreadsheet does the math.
- Precise: Hydration, baker’s percentages, DDT (Desired Dough Temp)—all calculated for you.
- Organized: No messy notes, just one clear, printable format you can use again and again.
I recently launched the 50 Best Recipes Excel Workbook, an upgraded collection of my most popular and in-demand formulas. The feedback so far has been incredible, with bakers telling me it’s made their process more consistent, flexible, and fun.
⬇️ Grab the 50 best recipes workbook here ⬇️
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$79.00
My 50 Best Recipes Workbook
Unlock Your Full Baking Potential with the 50 Best Recipes Playbook! Whether you’re just starting out or a seasoned... Read more |
Back-to-School Energy: Chewy Sourdough Granola Bars 🍫🌱
With both my kids officially back in school (how is Frankie in JK already?!), life feels like a whirlwind again. Between school routines, prepping for my upcoming book tour, and winding down from Muskoka chef life, I need snacks that actually keep us going.
That’s where these Chewy Sourdough Granola Bars come in. They’re soft, perfectly chewy, and way healthier (and cheaper!) than the boxed ones you grab at the store. Plus, they use sourdough discard as a natural binder, so no waste.
Why we love them:
✅ Easy to make ahead for busy weeks
✅ Organic ingredients, no preservatives
✅ Totally customizable—swap in nuts, seeds, dried fruit, or even sprinkles + chocolate drizzle like we do for the girls
✅ Cost about half the price of store-bought
These are now a staple in our kitchen and make the perfect lunchbox snack or grab-and-go bite when life gets hectic.
Fall Flavours Are Sneaking In: Sourdough Pumpkin Muffins 🎃🍂
I know, I know it’s technically still summer. But I can’t help myself. Once September rolls around, I start thinking cozy, warm, fall flavours, and these Sourdough Pumpkin Muffins hit the spot.
They’re moist, warmly spiced with cinnamon and nutmeg, and full of that earthy sweetness pumpkin brings. The sourdough discard doesn’t just reduce food waste; it adds a subtle tang and complexity that makes these muffins even more satisfying.
- Why they’re a staple in our house:
Perfect for freezing, make a batch now, enjoy all season
- A great way to use up discard (hello, no waste!)
- Packed with prebiotics + gut-friendly benefits from the fermentation process
- Ideal for breakfast, lunchboxes, or an afternoon snack with coffee
We’ve already got a batch in the freezer for the weeks ahead. Trust me—you’ll want these in your rotation as we head into fall.
This week in the micro bakery 🕺- Sourdough Naan and a few other new recipes!
It’s been a busy but exciting week in the studio—we’ve been testing, finalizing, and photographing three new sourdough recipes that are on their way to the blog soon:
- Sourdough Naan – soft, fluffy, and perfect straight out of the pan (or brushed with a little clarified butter).
- Sourdough Zucchini & Apple Loaf – a moist, flavour-packed bake that’s ideal for using up garden zucchini and early fall apples.
- Sourdough Apple Cake – spiced, tender, and full of chunks of baked apple.
All of these recipes are now tested and shot, but between editing photos, writing blog posts, and juggling the book tour, it’ll take me a little time to get them live.
👉 Keep an eye on www.matthewjamesduffy.com I’ll let you know in this newsletter as soon as they drop so you can bake along with me.
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Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources 👇
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