Matthew James Duffy
Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 400K social media followers. After over fifteen years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College with online courses and consulting.
Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. San Francisco’s San Francisco Baking Institute and Chicago’s French Pastry School also made the list. Special mention goes to a recent experience attending the Coupe du Monde De La Boulangerie in Paris, France.
Matthew James Duffy
Is it too early for panettone?
2 years ago | [YT] | 64
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Matthew James Duffy
Happy Friday! New video dropping at 4:00 pm!
I first made Tarte Flambée while working for Chef Daniel Boulud. He is an absolute authority on French cuisine and in my 5 years with him, I learned so much about French cuisine.
Originally, Tarte Flambée was created by farmers as a way to test the heat of their wood-fired ovens before baking bread. The term “Flammkuchen” translates to “flame cake,” a name derived from the traditional cooking method—sliding the thinly rolled dough directly onto the oven’s hot stone floor, allowing it to cook quickly and evenly.
As the recipe evolved over generations, Tarte Flambée transformed into a beloved regional specialty, enjoyed during festivals, gatherings, and as a comforting family meal. With its humble beginnings in rural kitchens, this delectable creation eventually found its way to charming cafes and high-end restaurants, becoming a favourite among both locals and travellers.
2 years ago | [YT] | 29
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Matthew James Duffy
Dear Sourdough Duffy Community,
I am thrilled to announce that we've hit 50K subscribers on this YouTube channel! This milestone is a testament to the hard work and dedication we've put into creating content that helps our viewers become better bakers.
I want to take a moment to express my gratitude to everyone who has been part of this journey. To our viewers, thank you for your support, encouragement, and engagement. Your comments, likes, and shares motivate us to keep creating helpful and inspiring content.
Finally, I want to acknowledge that none of this would be possible without the amazing baking community. Your passion, creativity, and generosity inspire us to keep pushing ourselves and exploring new ideas.
So, from the bottom of my heart, thank you for being part of the Sourodugh Duffy community. Here's to many more sweet moments and delicious creations together!
Sincerely,
MJD
3 years ago (edited) | [YT] | 28
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Matthew James Duffy
Adding a grain soaker is a great way to diversify your sourdough baking. To make a soaker, use a 2:1 ratio of boiling water to grains. Have been working on the next full-length demo video and post, multigrain sourdough! 🌾🍞
3 years ago | [YT] | 15
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Matthew James Duffy
Hope you are all enjoying the last long weekend of the summer!
As thanks for all your support, I am offering 50% off BOTH of my sourdough digital courses!
Get the Bread Course:
matthewjamesduffy.teachable.com/p/simplifying-sour…
Get the Pizza Course:
matthewjamesduffy.teachable.com/p/simplifying-sour…
Happy Baking,
MJD
3 years ago | [YT] | 9
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Matthew James Duffy
The new video is up!
15 tips from professional bakers that are sure to help you in your baking journey!
3 years ago | [YT] | 8
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Matthew James Duffy
Just finishing off an edit from last weeks Kneading Conference in Skowhegan, Maine. I asked 15 professional bakers what is the one thing they wish they knew when they first started baking. Excited to share this one with you!
3 years ago | [YT] | 12
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Matthew James Duffy
What's up bakers!
I've spent the past week and a half prepping the materials for my first in-person workshop in over 2 years. I will be a guest instructor this summer at none other than King Arthur Flour in Norwich Vermont.
The class is filling up QUICK so make sure to sign up quick so you don't miss out.
www.kingarthurbaking.com/baking-school/calendar?lo…
I also have a brand new recipe dropping on the channel tomorrow for 100% whole wheat sourdough and I can't wait to share this one with you as it has been of my favourite bread to make for quite some time.
Happy Friday,
MJD
3 years ago | [YT] | 26
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Matthew James Duffy
Marinated olive and herb sourdough. I love the way this bread smells during the bake.
4 years ago | [YT] | 32
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Matthew James Duffy
Tomorrow I'm teaching you how to work with high hydration sourdough!
Hit that bell to be reminded when the video drops.
4 years ago (edited) | [YT] | 31
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