New World Sourdough: Artisan Techniques For Creative Homemade Fermented Breads; With Recipes For Birote, Bagels, Pan De Coco, Beignets, And More

New World Sourdough: Artisan Techniques For Creative Homemade Fermented Breads; With Recipes For Birote, Bagels, Pan De Coco, Beignets, And More

Best-selling cookbook New World Sourdough is your go-to guide 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 Instagram star?ryan Ford's?@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford 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. Ford's recipes includestep-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.?ew World Sourdough offerspractical, accessible techniques?ndenticing, creative recipes you'll want to return to again and again, like:Pan de CocoPitaPizza doughChallah, Focaccia, and Pullman loavesStraightforward and unintimidating,New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.ReviewBryan brings so much heart, soul, and terroir to his bread baking. Each loaf tells a story and I can't wait to bring those stories to life in my own kitchen. - Joy Wilson, Joy the BakerAbout the AuthorBryan Ford?s 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.