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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  • Format: Hardcover
  • Copyright: 2020-06-16
  • Publisher: Quarry Books

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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.

Author Biography

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.

Table of Contents

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 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
About the Author

Supplemental Materials

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The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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