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
Brief Description: "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...
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Brief Description: Introduction Ch. 2 Rustic Breads - Pan Rustico (Country Bread) - Pan Integral (Whole-Wheat Bread) - Olive Oil and Sea Salt Tin Loaf - Coco Rugbrød - 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 - Pão de Queijo (Cheese Bread) - Pan de Café (Coffee Bread) - Queen Cake - Whole-Grain Pineapple Cream Beignets Resources Acknowledgments About the Author Index Review Quotes: "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 Review Quotes: "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 Review Quotes: " 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 Review Quotes: "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 Review Quotes: "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 Review Quotes: "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 Review Quotes: "'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 Review Quotes: " 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 Review Quotes: "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 Review Quotes: "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 Review Quotes: "Bryan 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 Baker Biographical Note: 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. Publisher Marketing: 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:
Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire. Review Citations:
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Author: Ford, Bryan
Publisher: Quarry Books
Binding: Hardcover
Pub Date: 2020-06-16
BISAC: Cooking|Courses & Dishes|Bread|Cooking|Methods|Baking|Cooking|Regional & Cultural|Central American & South American
Subjects: Sourdough bread|Fermentation|Cookbooks|Cooking (Sourdough)
Weight: 1.65 lbs
ISBN: 9781631598708
ASIN: -
SKU: SP-9781631598708
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