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New World Sourdough Bryan Ford

New World Sourdough By Bryan Ford

New World Sourdough by Bryan Ford


£12.50
New RRP £19.99
Condition - Like New
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Summary

New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists.

New World Sourdough Summary

New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More by Bryan Ford

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 Cake
Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

New World Sourdough Reviews

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 *
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 *
New World Sourdough is Ford's exploration of making breads from North, Central, and South America with natural fermentation, but it's also an opening volley against a stale idea of what artisan bread should be. * Food & Wine *
If you've thought about baking your own sourdough, New World Sourdough by Bryan Ford is here to simplify the process. With practical tips and techniques, you will feel empowered and excited to dive into the wide variety of baked goods, from warm pita to sweet brioche. * POPSUGAR *
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 *
His recipes are refreshingly straightforward-eschewing complicated jargon for easy-to-follow instructions-and once you've mastered the simplest of breads, you can level up to breads you may have previously thought were not possible to make at home. * Chowhound *
'The ease of bread baking seems to be a sudden revelation, but people have been baking bread for thousands of years,' says baker Bryan Ford, author of New World Sourdough. 'When a crisis sets in, we resort to our primal instincts which involve making our own food. My blog traffic is through the roof.' * Forbes *
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. * Huffington Post *
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 *
With the help of Bryan Ford, sourdough will never be boring again. Even for those uninterested in baking, Ford's story holds lessons about reaching for a passion while staying grounded by your root. * Study Breaks *

About Bryan Ford

Bryan Ford is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes, which he shares on his Magnolia Network television series The Artisan's Kitchen, his popular blog Artisan Bryan (artisanbryan.com), and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough pan de coco recipe, inspired by a traditional Honduran bread.

Table of Contents

Introduction
Part I Sourdough Techniques
Ch. 1 | Tools, Ingredients, and Techniques
* Tools
* Ingredients
* Techniques
- Making and Maintaining Your Sourdough Starter
- Building and Maintaining a Levain
- Mixing Dough
- Shaping Dough
- Proofing Dough
- Baking Bread

PART II Recipes
Ch. 2 | Rustic Breads
* Pan Rustico (Country Bread)
* Pan Integral (Whole-Wheat Bread)
* Olive Oil and Sea Salt Tin Loaf
* Coco Rugbrod
* Toasty Seed Sour
* Pan Gallego (Bread of Galicia)
* Birote
* Pan de Agua (Water Bread)
* Plantain Sourdough
* Rustic Olive and Parmesan Bread
* Ciabatta
* English Muffins
* Pretzel Buns
* New Orleans French Bread
* Masa Pizza Crujiente (Crispy Pizza Dough)
* Masa Pizza Integral (Whole-Grain Pizza Dough)
* Masa Focaccia
* Whole-Grain Pita Bread
* Tortillas de Harina (Flour Tortillas)

Ch. 3 | Enriched Sourdough Breads
* Choco Pan de Coco
* Honey Oat Tin Loaf
* Bananas Foster Sourdough
* Cinny Raisin Bagels
* Pecan Praline Monkey Bread
* Semitas de Yema
* Challah
* Whole-Grain Brioche Buns
* Cuban Muffins
* Jamaican Hard Dough
* Mallorcas
* Muffaletta Rolls
* Pao de Queijo (Cheese Bread)
* Pan de Cafe (Coffee Bread)
* Queen Cake
* Whole-Grain Pineapple Cream Beignets

Resources
Acknowledgments
About the Author
Index

Additional information

GOR010904075
9781631598708
1631598708
New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More by Bryan Ford
Used - Like New
Hardback
Quarry Books
20200616
160
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
The book has been read, but looks new. The book cover has no visible wear, and the dust jacket is included if applicable. No missing or damaged pages, no tears, possible very minimal creasing, no underlining or highlighting of text, and no writing in the margins

Customer Reviews - New World Sourdough