Paulina Muratore

Paulina Muratore is a self-taught home bread baker. She started baking with gusto while in graduate school, a practice some refer to as procrasti-baking. For Paulina, working with dough became a primary creative outlet and a concrete way to control a specific outcome. The process of weighing, kneading, shaping, watching the dough rise (and of course baking and eating bread) is incredibly meditative and relaxing.

In her early bread baking days, Paulina focused on commercial yeast breads (using packets of active dry or instant yeast). She made things like rustic no-knead loaves, focaccia, pull-apart savory loaves, bagels, dinner rolls, pizza dough, the list goes on. But in September 2018, a coworker introduced her to the world of sourdough: naturally leavened bread. Sourdough is the most ancient way to make bread. Made up of wild, ambient yeasts and other good bacteria, sourdough uses the process of fermentation to create complex dough. It is a slow, meditative process. And it is magical.

Paulina's first book, "No-Knead Bread Baking" mirrors her own journey in bread - from easy, commercial yeast breads, to enriched doughs and more complex flours, to sourdough. She lives in the greater Boston area with her family. In her day job she works at a non-profit advocacy organization where she helps shape sustainable & equitable transportation policies.