New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads
Bryan Ford
$28

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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 Bryan 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 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.

BIO

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 on 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. Bryan is currently the Head Baker of the Ironside Bakery, an artisanal bakery that focuses on using local, seasonal ingredients and organic grains to make rustic sourdough breads and viennoiserie.

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

"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

"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

Quarry Books  /  June 16, 2020

0.7" H x 10.1" L x 8.5" W (1.65 lbs) 160 pages