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

by Bryan Ford

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,
Pan de Coco
Pita
Pizza dough
Challah, Focaccia, and Pullman loaves
Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Genres: Cookbooks, Food, Cooking, Nonfiction, Foodie, Cuisine, Reference

160 pages, Kindle Edition

First published June 16, 2020

Reviews

[Dash fan · Rating 5 out of 5]

5☆ Informative, Delicious, Easy to follow.

I adore baking and we have been baking our own bread for nearly 2 years now. Admittedly we use a bread machine as I have rheumatoid arthritis and just can't manage the kneading.

I have heard so much about sour dough but to be honest I'm a little daunted by it.
So when I came across New World Sourdough I was excited to find out more.

This book breaks things down, doesn't rely too heavy on too many rules and there Is room for adaptation, if you dont have the equipment to hand, which I love.
Let's face it when you start off any baking process you don't always have the latest and most expensive equipment it's not always possible. For example....Proofing Vessels.....Ford explains you can just as well use a loaf tin or a bowl if you haven't got a banneton or a bakers Couche!


Part I - Sour Dough Techniques
Part II - Recipes

First up the most important bit is equipment and Making the all important Sour Dough Starter.
It roughly takes 5 days to achieve your starter so be prepared to put in some work. Judging by the reading that is the easy bit 🙈
Next comes building and maintaining a Levain. (Which I hadn't heard of) I'm certainly learning new things!

There is alot of baking jargon but Ford explains everything fully step by step giving you in depth information without being overloaded.

Next is how to mix and shape your bread, then onto the all important proofing stage. Then once it's ready, explaining the different methods of baking ie Dutch Oven, Loaf Tin.

Each Recipe has a Levain and Ingredients list. Then a shaping and proofing step by step guide. Also how to bake the bread step by step. Including helpful tips.
The ingredients are in Gram measurements.

Now for the delicious bit the recipes!
Here's a few examples:-

- Rustic Breads
* Pan Rustico (Country Bread)
* Olive Oil and Sea Salt Tin Loaf
* Coco Rugbrod
* Birote
* Pan de Agua ( water bread)
* Plantain Sourdough
* Rustic Olive and Parmesan Bread
* Ciabatta
* English Muffins
* Pretzel Buns
* Masa Pizza Crujiente ( crispy pizza dough)
* Mada Foccacia
* Tortillas de Harina ( flour tortillas)
- Enriched Breads
* Choco pan de Coco
* Honey Oat Tin Loaf
* Cinny Raisin Bagels
* Pecan Praline Monkey Bread
* Whole-Grain Brioche Buns
* Cuban Muffins
* Jamaican Hard Dough
* Muffaletta Rolls
* Pão de Queijo ( cheese bread)
* Pan de Café ( coffee bread)
* Whole-grain Pineapple Cream Beignets

So as you can see a mouthwatering selection.
Nearly all of the recipes have a beautiful photograph after the method which I have to say made my tummy rumble!

I guess the important question Is will I attempt Sourdough now I've read this book?
Well the answer is hopefully. I'm still a little apprehensive with all the layers to making Sourdough, but judging by the endless list of possibilities once you put the time in, I think it's worth trying.

My only thing is I read this on my kindle and it wasn't particularly easy to read, so I would highly recommend investing in a paperback/ hard copy so you can get the full benefit of this gorgeous book.
Plus it's easier to add your own lil notes as you go, as everyone's ovens are different so cooking adjustments are normally a must!

Overall a fantastic Sourdough baking book that pretty much breaks everything down in an easy to follow way.
I loved the writing style you got the Author's flair and passion for Sourdough shine through.
This is one book I would definitely recommend getting, whether it's for your own personal use or for a gift.



Thank you to Netgalley for this copy which I reviewed honestly and voluntarily.




You can Find this Review and all my Other Reviews on My Blog :

https://dashfan81.blogspot.com/2020/0...

[Kim · Rating 3 out of 5]

Summary: really cool concepts and interesting recipe ideas, hampered by poor page design, unclear recipe instructions, and recipe photographs that prioritize artistry over information. Beautiful book, but usability is my priority in cookbooks. Probably best for intermediate+ level sourdough bakers.

More detail: I bought this book based on a recommendation for upcoming baking books people were excited about. Having recently gotten into sourdough baking (like a gazillion other people), I was especially excited to explore some of the very cool recipes this book promised. I was not familiar with the author’s blog. The book is lovely overall - photos are great, recipes that I haven’t seen in other books, and some nice exploration of technique with clear and helpful photos. That said, what makes or breaks a cookbook for me is what happens when I actually make recipes from it. To me, this is where this particular book doesn’t hold up. I’m saying this as someone who read over a recipe before starting, and still managed to make errors because of how the instructions + the ingredient list are set up. In addition, it’s really frustrating when a cookbook doesn’t call out basic information (in this recipe, size of baking pan) and you have to go to the author’s blog or instagram to make sense of recipe instructions. The font in parts of the book also seems very faint, which seems like a weird choice for a cookbook. The bottom line for me: I’m looking forward to trying more recipes from this book because I think it offers recipes that no one else is doing, but my initial experience has been pretty bad and that makes me hesitant to try more.

[Theodore Kopoukis · Rating 1 out of 5]

I'll just start here saying that I'm no amateur baker, in fact I've been baking for years, and even attended a few seminars overseas at Naples regarding slow fermentation methods. So the following review is not by someone who is only now starting, or doesn't know anything about flour science or how to read instructions exactly.

Don't get fooled by the instagramable photos and claims for this book. I've now tried a quarter of the recipes, and not one came out even close to the advertised result. Be it baking times (many breads come out undercooked), vague or non existent instructions (the focaccia makes a sheet pan - no shit bro, what dimensions though?) and don't even get me started on the proofing methods. Any combination of room temperature and cold proofing depends on exact temperatures, but you won't find them in here.

But fear not! He now has a video course with clarifications on these recipes, for only 99,90€!

Are you fucking kidding?

I won't even donate the book to charity, straight to the recycle bin.

[Paula · Rating 3 out of 5]

Some good information and interesting bread recipes. I appreciated photos of the finished product, so at least I had some idea of what the baked bread should resemble. I had many ingredients on hand, which was a plus for me. I just finished baking one of his recipes this morning. The instructions for this recipe were fairly easy to follow until I reached the baking instructions. I questioned the temperature and time specified but thought “try it”. Needless to say my instinct was spot on and thank goodness I tested the internal temperature to find out it would have been under baked. So, increased both temperature and time and now just waiting for it to cool before slicing into the bread. I question if it may be a typo(??), however reading other reviews, possibly not. A shame since some of the other recipes look good.

[Penelope Millar · Rating 3 out of 5]

Disappointing

I was so excited for this cookbook. The breads all sound delicious. I have not baked everything in it that I wanted to yet but I am finding issues with each recipe. There are some corrections/updates on the author’s blog that I will need to check before I bake each recipe which is annoying.

The pan de cafe cook time is nonsensical- the bread was still raw dough in the center at the time stated. It took double that time to reach a finished temperature. I’m used to bread recipes stating a time, a look and an internal temperature for finishing since ovens can vary so much. I followed directions for the whole recipe and my oven is fairly new so it wasn’t too cold. It just doesn’t make sense that a loaf of bread that weighs over 1kg will be done in 30 minutes at 375F!

I will probably try a few more recipes because they are delicious but I’m going to have to double check every one and make notes.

[Elizabeth · Rating 3 out of 5]

This is a great book for any experienced bread baker who already has a natural starter going. It's wonderful that there are so many recipes, not one of which includes even a trace of commercial yeast. Not that there's anything wrong with commercial yeast. It just doesn't need to be included when a viable starter is used.

But woe to the rank-beginner bread bakers! This book is not at all designed for them.

Ah, technique. The physical execution of an art form. The building blocks to craftsmanship. It's easy to get lost in the world of studying techniques and hoping, one day, to master them. It's also just as easy to become overwhelmed by the thought of needing specialized equipment or ingredients to learn those techniques. Rest assured, you can cultivate the craft of baking sourdough bread in a simple, straightforward, and minimalistic approach in your own home. [Part I: Sourdough Techniques]
~ ~ ~ ~
Baking shouldn't cause stress, so if your technique doesn't match mine exactly every time you go through the process, rest assured it's all good! You will always achieve your goal of making delicious bread. [Chapter 1: Tools, Ingredients, and Techniques]

The book is laid out with techniques first - including how to create and maintain a starter, followed by bread recipes. The recipe section is divided into two: Rustic Breads (lean) and Enriched Breads. Sadly, considering that Bryan Ford calls for discarding a considerable amount of starter when feeding to maintain it, only two of the recipes included in the book (Tortillas de Harina and Pão de Queijo) call for using the discard. However, these two recipes are not set aside in any way to point out that they can use up discarded starter. Nor is there any note in the index about "discard".

Ford's starter recipe is undoubtedly fine and likely produces great bread. However, to make it, he calls for an inordinate amount of flour for a home cook to use. Flour is not cheap. And yet, in Creating a Sourdough Starter for Days 1-4 , he calls for a total of 400 grams Rye Flour. Of that 400 grams, 250 grams are thrown away entirely! That's rye flour which cost just under Cdn$1 for 100 grams. In these somewhat precarious times (because of COVID-19 many of us in the arts and service industry cannot go to work at all), $2.50 seems like a lot of money to toss into the garbage....

Weigh and keep 100 grams of your starter, discarding the rest. Because your starter is not fully mature yet, you aren't going to find much use for the excess because the flavor and texture are simply not yet desirable. [Chapter 1 | Making Your Starter: Day 2]
~ ~ ~ ~
At this stage it is worth keeping some of the excess starter as a back-up, or for use in things such as piecrusts and pancakes [Chapter 1 | Making Your Starter: Day 5]

Many of the recipes themselves look good. But they are definitely not for the beginner. No beginner wants to be flipping back and forth from one part of the book to another - recipe step, back to technique step, and back to recipe again. For the beginner, this could easily be intimidating, or worse, like a recipe for disaster.

In each recipe I give you the techniques, tools, and ingredients I use when making that particular bread and I will refer you back to this section for detailed explanations, as needed. [...] Use this section as a guide and just remember, in the real world, your situation, environment, and dough will be different. [Chapter 1 | Tools, Ingredients, and Techniques]
~ ~ ~ ~ ~
Use your pinky fingers to pull the dough into itself and then push outward to create tension. [Chapter 1 | Shaping Dough: Method 1 — Tension Roll]

What?? Mercifully, there are a few photos showing the various techniques. For my taste, there are perhaps not quite enough photos - alas, the pinky fingers technique is not pictured....

Ford encourages even more profligate behaviour with his baking instructions, by saying to "preheat [the oven] to 500°F (250°C)" then after 10 minutes of initial baking, "Reduce the oven temperature to 475°F (240°C)" for 15 minutes, followed by letting the steam out to finish baking on the top rack for 20 minutes "with the oven door open to let out all the moisture"! Who pays Ford's electricity/gas bills that he would recommend this needless step? From what I understand, few home ovens will hold the steam in, and they already lose at least 50°F simply by opening the door to the bread in. And it's no wonder that he recommends putting the bread on the top rack for the last 20 minutes. By leaving the door open, the thermostat will instruct the oven to be continually on.

Still, everyone - even beginners to bread-making - will want to ignore their doubts and/or fears to produce Pan Rustico, "quintessential perception of sourdough — a crunchy, toasty, rustic loaf with a blistery dark exterior and a creamy, fluffy interior", or "toasty, nutty, earthy aroma" of Toasted Seed Sour, or the "crunchy shards of crust falling off as you start to see the creamy, fluffy interior" of Ciabatta, or New Orleans French Bread with its "light brown crust that shatters, a soft but chewy interior, and a subtle flavor that doesn't overpower your [po'boy] sandwich". And those are only the rustic breads!

There are also a number of wonderful sounding enriched breads, particularly the Pecan Praline Monkey Bread, Whole-grain brioche buns, and Pan de Café (Coffee Bread).

Beginners may want to go to artisanbryan.com for more detailed instruction. There are also four sourdough discard recipes included that do not appear in the book.

+ + + + +

Here is another set of instructions that is lost in translation:

Braid your challah: Pinch all the strands together at one end. Move the strands from the right into the center. Repeat with the left side. Get creative here and don't worry if it doesn't look perfect. [Chapter 3: Enriched Sourdough Breads | Challah]

Mercifully, many of us already know how to braid. Pity the person who doesn't and tries to learn how from these instructions. What a mercy (and small wonder) it is that Ford says not to worry if the braid doesn't look quite right. Incredibly, there is no step by step photo essay to show neophytes how to braid.

[Rachael · Rating 2 out of 5]

I have baked every single recipe out of this book. I learned a lot, but this book is flawed. There are at least 6 recipes with errors/editing mistakes, some of which greatly alter the outcome of the bakes. Many of the enriched breads turned out raw, most notably the Queen Cake, which was a disappointing failure. Mufaletta rolls and olive oil loaves were highlights. This book taught me how wonderful and rewarding sourdough can be, but it also taught me that yeast is around for a reason, too. Overall I’d give it 2.5 out of 5 because I’d re-make about half of the recipes.

[Susan Z (webreakforbooks) · Rating 5 out of 5]

A great book about the art of Sourdough. As many of us are spending way too much time at home, the timing is perfect. If this book doesn't make you want to bake, nothing will.

Thank you Quarry Books and NetGalley for this ARC in exchange for an honest review.

[Zac Monette · Rating 1 out of 5]

The recipes are cool ideas, but they are written so poorly. Also some of the measurements are just ridiculous. I have been making sourdough bread for years, and not one of these recipes worked.

This book is a hard pass.

[Susie Dumond · Rating 5 out of 5]

This cookbook came to me at just the right time, when I was growing bored with my sourdough starter and wondering what else I could do with it! Ford lays out the basics of sourdough really well, but the true magic of this book is learning all the different types of bread you can make with natural leavening. Challah, pan de coco, beignets, olive loafs, and so much more! Can't wait to bake myself through this book.

[Laura McLoughlin · Rating 3 out of 5]

I've made 3 recipes from this book, mostly successfully. I did not make the sourdough starter in this book since I already had one in the fridge.

Negatives - You will need a kitchen scale to use this book. The only measurement given is grams, this is true for liquids such as water and melted butter as well. If you, like me, have no idea how many cups of water are in 700 grams you are going to want a scale and several empty containers so you can figure it out. I have not yet made any of the rustic, free form loaves, only the ones baked in loaf pans. I found that I need to bake much longer than the recipe states (for example, one recipe called for baking for 30 minutes, a quick temp check told me that my loaf was only 150 degrees, I ended up baking for an additional 25 minutes).

Positives - all 3 recipes have been delicious and worth the effort. I struggle to find ways to use my excess sourdough starter every week and this has been a good way to try new recipes and use up my starter.

[Jess · Rating 1 out of 5]

Recipes sound so good and look great, but there are many errors casually addressed, without specifics, in an Instagram stories highlight on his account. Feels very casual and slipshod, when baking requires exact measurements and steps. The tension roll he suggests rolls the dough into an extremely long roll (on his Instagram stories again) but doesn’t show you how to continue/downsize it to make a compact loaf.

[Lili · Rating 4 out of 5]

Every five years or so, usually after the winter holidays, I grow a sourdough starter from the instructions in the Panera bread book. It’s not hard; it just takes an odd list of ingredients, including unwashed organic red grapes and whole milk yogurt, and about ten minutes effort over two days. The challenge lies in maintaining the greedy little creature and baking enough to make its maintenance worthwhile. I am not usually up to the challenge. Therefore, some time before the next winter holidays, I discover that there is a mildewed sourdough starter taking up valuable real estate in my refrigerator. So I clear out the container and go on with my life. A few years will pass before I decide that having a sourdough starter is a good idea, and the cycle begins all over again.

I brought this checkered past to my reading of New World Sourdough. What I wanted to learn from this cookbook more than anything was how to keep up with the care and feeding of a sourdough starter without it getting too overwhelming or out of control. And, in the very first chapter, I learned the two “secrets” to managing that issue: bake often and discard some of mature starter before feeding. So I walked away from the book happy.

The book itself was written in three parts: the first part was all about the basics; the second part had recipes for unenriched breads; the third part had recipes for enriched breads. The basic first part discussed growing and maintaining a sourdough starter, building and maintaining a levain, shaping, proofing, baking, and other information essential to bread baking. Each of the recipes assumed a mature sourdough starter was available, but referenced back to this first part for other necessary basic instructions. Due to my experience with the Panera sourdough experiments, I was surprised by how simple the growing the initial sourdough starter was. All it took was rye flour and water exposed to a day’s worth of wild yeasts, and four days of measuring, discarding, and feeding. As advertised in the publisher’s blurb, there were really no hard and fast rules for knowing when the starter was mature enough to use in baking; however, there were plentiful descriptions of what the various stages (including maturity) should look, feel, and smell like.

Both parts of recipes were structured the same. Each recipe began with a header note that gave a folksy anecdote about the origin of the recipe (or something to that effect). The header was followed by specific instructions about building the levain for that specific recipe, then mixing instructions, shaping instructions (if necessary), baking instructions, and any additional required instructions. In general, the recipe steps were very clear and concise. I also appreciated that each recipe was accompanied by at least one full color photograph of the final product.

Despite the similarities in the recipe execution, the variety of recipes in this book was quite impressive: from a basic pan rústico to pineapple cream filled beignets, and everything in between. In fact, I was so inspired by the variety that, after I finished reading the book, I placed orders for rye flour and for all purpose flour on Amazon. Hopefully, my orders will arrive soon so that I can grow a mature starter in time to use the Memorial Day weekend to experiment with it.

I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have yet to prepare any recipes from this book, but if I do, I will either update my blog or update this review with the results.

[Sue Gardner · Rating 5 out of 5]

What a wonderful way to be introduced to the world of sourdough breads. The author is influenced from his Hispanic heritage and living in New Orleans. The reader is gifted with a multicultural approach to the global appeal of sourdough and how common it really is the world over. I appreciated the way the author presented the recipes, using easy to follow directions along with photographs. I've never been able to bake break before with any measure of success. No more. Thanks to Bryan Ford, I can now say, I'm a bread baker. Thank you so much! A marvelous book for novices and experienced bakers alike.

[Alicia Bayer · Rating 5 out of 5]

This is a fantastic primer on baking sourdough bread by a man who's passionate about the topic and wonderful at teaching it. I loved hearing his own culinary history as the child of Honduran immigrants who himself grew up baking with his parents. He goes into precise detail on how to get started and be successful with sourdough, and then offers a delicious assortment of unique breads to make. A gorgeous color photo accompanies every recipe. There is no nutritional information and there is no information on gluten free sourdough (really, it can be done and it's delicious -- I do it myself) so I'll personally have to adapt recipes heavily to use them, but I still found it interesting and inspirational, and loved reading it.

I read a temporary digital ARC of this book for review.

[Courtney · Rating 2 out of 5]

I preordered this book twice. One for myself, and one for a friend when it was scheduled to release in 2020.

There are some good recipes in here, but there are also so many uncorrected errors in addition to the known list. Here is the errata list that was previously on his website. He buried that info once he announced his new book.

Known corrections (courtesy of the Wayback Machine):

1. Bananas Foster Sourdough You only need to add 6 grams of cinnamon to the final dough. Not 251

2. Birote-Make sure you follow Mixing Method 1 and and the salt after step 3.

3. Tortillas de Harina - Add the 1 Egg in step 2.

4. Pao de Queljo - Add the water in step 3.

5. Plantain Sourdough Add the honey in step 1.

6. Choco Pan de Coco-Use only 25 grams cocoa powder (50 was for double the recipe).

[Annie · Rating 5 out of 5]

Originally published on my blog: Nonstop Reader.

New World Sourdough is a tutorial and recipe collection for all things sourdough by Bryan Ford. Due out 16th June 2020 from Quarto on their Quarry imprint, it's 160 pages and will be available in hardback and ebook formats (ebook available now).

Given that a significant proportion of the world has been locked down for months and baking so much bread that there's a significant yeast shortage, this book has been both timely and satisfying on a soul deep level. I've wanted to learn how to make sourdough starter at home for years, and never managed to carve out the time to do it.

I found this book inspiring and creative, reassuring ,and honestly fun. The author has such an enthusiastic and patient voice that I really think anyone can succeed with the process of creating a starter and making good bread. I imagine he would be a very capable teacher.

The introduction includes a capsule list of tools and ingredients necessary. The first section includes tutorials for making a starter, keeping it alive, mixing, shaping, and proofing dough through the final baking. The second section contains a dizzying array of artisanal recipes for breads and treats both savory and sweet.

Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (most of the flours are given by weight, in grams), and step by step instructions. There is no nutritional info provided. The breads are photographed very well and clearly. Serving suggestions are attractive and appropriate.

The recipe ingredients themselves are mostly fairly easily sourced and will be available at well stocked grocery stores like wholefoods.
The book also includes a solid cross referenced index with listed ingredients.

Five stars. I can't imagine anyone needing more from a sourdough tutorial cookbook; this one's definitive.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Jess · Rating 5 out of 5]

Inspired by his Honduran roots and New Orleans upbringing, Bryan Ford has infused his heart and sole into creating this treasure trove of  clear and easy-to-follow sourdough recipes, making delicious artisan sourdough bread not only possible to create at home, but, perhaps more importantly, making it both fun and enjoyable. Exploring the tools, ingredients and techniques that underpin the art and science of sourdough bread making,  "New World Sourdough" provides the necessary skills for the uninitiated to take on the challenge of bread making.

Highly recommend if you want to give sourdough a solid try.

I voluntarily read an ARC of this book in exchange for an honest review.

[Bethany · Rating 4 out of 5]

Sourdough. It is the hottest word other than Coronavirus right now. Bryan Ford does a wonderful job of explaining the craft of sourdough, how to start one, and how to use it to make a variety of tasty breads. The pictures are fantastic. The recipe directions are clear, even for someone relatively new to the world of bread making. My birote came out perfectly. I can see this becoming an instant best seller. Some of the ingredients are a little hard to source right now, so hopefully that changes as the world starts to open back up.

[AcademicEditor · Rating 5 out of 5]

This book is fabulous for someone who already knows a little bit about baking. It might not be the best for an absolute novice. Bryan Ford comes from Honduras by way of New Orleans, and he brings many different elements together for his many sourdough recipes. I had no idea you could make so many things with sourdough. The book starts out with how to make the starter, then gets into the various techniques. Beautiful photos as well.

Thanks to the publishers and NetGalley for a digital ARC for the purpose of an unbiased review.

[Teri · Rating 5 out of 5]

Loved this book! I requested that it be purchased for me for the holiday because I want it on my shelf. I bake bread using sourdough starter in the recipes - not conventional yeast. This book was totally written with pre- developed sourdough starter as a part of each process. The recipes are wonderful, not super difficult, cultural, and look delicious. The author is interesting and definitely tries to excite readers to try sourdough baking.

[Taylor Friese · Rating 4 out of 5]

Loved it. Finally a book not just about French and Italian breads. A couple typos here and there but otherwise a great book for a newly confident baker

[Kirsten Grieser · Rating 3 out of 5]

I might update my rating after I attempt a few of the recipes. 😅😅😏😏

[Emily · Rating 5 out of 5]

I have taken out a ton of sourdough books from the library and so many are just so complicated and pretentious! This one is easy to understand and the recipes are delicious!

[Sara Hill · Rating 5 out of 5]

New World Sourdough by Bryan Ford made me stoked to start cooking sourdough again. The book displayed so many gorgeous photos that made my mouth water.

Ford starts off with all the tools you will need to be successful for anything in his book. He covers several types of flours and the benefits of each. He goes over the steps of creating your own starter and various ways to maintain it, along with factors that will slow down the process or speed it up. He covers shaping and proofing which are where I have the most difficulty. He also talks about the different items you can bake in or on.

The recipe section of the book is divided into two sections, Rustic and Enriched. The rustic is a great place to start and there are all sorts of delicious recipes. The enriched section has a bunch of added items like cheese, nuts, raisins, and similar items. There is a variety of sweet and savory delights. I was also surprised that there were bagels, deserts, English muffins, and other items related to bread making but not what you stereotypically think of when you first hear the word bread.

I would have liked to have seen more troubleshooting ideas. There were some sprinkled throughout the book, but a dedicated section would be very helpful. I did find some of the recipes more elaborate and a bit intimidating for a new baker, but I am excited to work towards them.

This is a great book for a newer sourdough maker and more advanced baker alike. The family photos added a nice homey touch, and I felt like a member of the family by the end of it.

I received an electronic advanced reader copy from Quarto Publishing Group through NetGalley. All opinions are 100% my own.

[Jonny · Rating 5 out of 5]

Bryan Ford stretches the imagination with his book on sourdough. He has several “standard” recipes, but how he branches out in sweet and enriched breads is worth lauding. Furthermore, his attention to Latin American and breads from Spanish-speaking. Oh does helps to undo the myth that rustic bread is a European food, first and foremost.

[Jordan · Rating 3 out of 5]

Probably 3.5 stars. Cooking extensively from this book and am overall pleased with the results. It is very approachable for the new baker and I like his expansive conception of sourdough. I’ve tried making starters three times in the past and failed every time. Using his instructions and rye suggestion my starter got going in 5 days and has been making delicious bread since.

I’ve found a number of errors so far (copy editing mostly - nothing catastrophic yet) and have bumped up against some unhelpful instructions. Why are the pitas so big - the ~250g pitas from the recipe are much larger than what is pictured in his book and from previous experience I’ve found 110g pitas to be best because they cook fast and don’t get tough. And why so much extra levain in every recipe? Why not direct use of starter vs levain? He talks about flavor of grains (rye vs wheat starter food), but beyond that he doesn’t explain why one technique is better than other so with most recipes you end up with ~150g of starter waste and 50-150 grams of levain waste. There is no need to be feeding all that excess unless you’re a bakery - why is it written in?

Ultimately, I like the idea of the book and that it helped me grow a successful starter. My sourdough bagels tasted awesome, but his troubleshooting info (they weren’t proofing to pass float test) was useless and I relied on other books for better help. Ciabatta recipe is nice, but again, I went to other books for more helpful shaping instructions. I feel like it doesn’t teach me about bread and what is happening with the development of the sourdough in a way something like Flour Salt Water Yeast does, and in my estimation a book dedicated to sourdough, where feel and knowledge of what it should look like when it’s ready is so much more important than rigid time schedules, should be discussing the practicalities of it more. (Which is why I think this is an important criticism of this book rather than a simple “this is good for new bakers but not for me.”)

[solène · Rating 4 out of 5]

Your environment dictates the bread you can create—and I’m not talking about climate and temperature. I’m talking about how you feel and the emotional connection you have to your roots, upbringing, and city. It is said that when you bake bread, your emotions show in the dough and the final bread.

I started making bread in march 2020 (broke my wrist at the very beginning of the first #COVID19 lockdown and couldn't leave my house) and I haven't stopped, mostly because 1) I'm French and a meal without bread is just wrong and 2) there are so. many. kinds of bread. I just need to (try and) bake them all, you know?

Anyway. New World Sourdough isn't just a cookbook, it's an experience: sourdough breads, baguettes, focaccias, pretzels, English muffins, pizza dough...

I mean, every kind of "bread" you can think of, it's in this book. (Thank you Ooni for making me discover the wonderful Bryan Ford during the pandemic.)

[C.A. · Rating 5 out of 5]

3/13/2022: I'm updating this review to five stars. Upon reading other more complex sourdough books, the simplicity of this book for beginners is awesome & the fact that I've been able to make really good bread right off the bat is amazing.

All of the sudden, I'm obsessed with making bread. I had literally never made bread before 3 weeks ago and now I've made 3 batches from this book. I find it easy to follow & the loaves I've made have turned out fabulous.
I have another sourdough book that I was flipping through and I think I like Bryan's techniques better for a newbie like myself

[Crystal · Rating 5 out of 5]

I loved every single bit of this book! I'll be buying a hard copy as soon as it comes out. I searched for a very long time to find a sourdough cookbook that actually taught me how to make bread - I wish this had been out two years ago when I started trying! I love his reassurance that bread baking should be fun and creative, and that some if it is just figuring out what works for you. There's no wrong way to bake good bread. The recipes are varied, and mostly easy, and I know it's going to become my newest favorite cookbook.