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New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More
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About New World Sourdough: Artisan Techniques For
Product Description Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen CakeStraightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire. Review "Ford's cookbook, New World Sourdough, is full of deep expertise that answers many of these questions, but it's also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn't known for being so inclusive and approachable." - The New York Times Magazine "Since they couldn't break bread with friends during a pandemic, enthusiastic home bakers everywhere turned to making their own. Bryan Ford's blog Artisan Bryan and his New World Sourdough cookbook became the go-to guides. The perfect recipe? Flour, warm water and patience." - PEOPLE "With his book, Ford sets out to clear up the notion that sourdough means the overly engineered Tartine loaf. It can be that. But it can also be any naturally leavened bread, like pan de coco baked in Honduras with naturally occurring yeasts." - Epicurious "Ripping sourdough in half is an apt metaphor for what Ford has accomplished with his first cookbook--refusing the tidy cross section dismantles the idea that all bread should have the same polished aesthetic qualities and be perfectly curated for Instagram. But maybe a better way of putting it would be to say that Ford's New World Sourdough is taking the concept of sourdough and burning it all down." Taste Magazine "New World Sourdough" honors Ford's Central American roots with sourdough-based recipes for semitas de yema, pan de coco and flour tortillas made with coconut milk." - HuffingtonPost About the Author Bryan Ford is an award-winning bread baker with Honduran roots and a New Orleans upbringing known for experimentation and innovation. Bryan infuses his passion for his Latin American culture into his recipes on his popular blog Artisan Bryan (artisanbryan.com) and Instagram (@artisanbryan). Viewed in over 170 countries, Ford is especially known for his sourdough pan de coco recipe, inspired by a traditional Honduran bread. Bryan is in demand throughout Latin America as a bakery consultant, sharing his love for using local, seasonal ingredients and adapting traditional baking techniques to make distinctive sourdough breads. He has helped bakeries in various Latin American countries including Panama, El Salvador, Honduras, and Colombia. Bryan also brings his expertise to the judge's table on Food Network's Chopped Sweets, offering insight and critique to the competing chefs.
