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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 CocoCiabattaPretzel BunsChallahFocacciaPizza doughCuban MuffinsPita BreadFlour TortillasQueen 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.

From the Publisher

Publisher ‏ : ‎ Quarry Books; Illustrated edition (June 16, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 1631598708
ISBN-13 ‏ : ‎ 978-1631598708
Item Weight ‏ : ‎ 1.7 pounds
Dimensions ‏ : ‎ 8.8 x 0.8 x 10.3 inches
Reviewer: Longmontlady
Rating: 5.0 out of 5 stars
Title: great and unique
Review: I really liked this book. So many unique recipes. Can’t wait to do pineapple beignets and other new orlean treats

Reviewer: James H. Williams
Rating: 5.0 out of 5 stars
Title: Amazing!!!
Review: This is one of the most important books in my bread book collection. His instructions for reviving sourdough from the refrigerator is fail safe perfect!!! It has taken the guessing out of figuring if it’s ready or not and is the fastest way I know to be ready to bake!The recipes are truly fun to make and they work! The exploration of sourdough in Latin America is a real gift to all bakers but certainly to those of us with Latin American heritage. Can’t wait for his next book!

Reviewer: TusaRebecca
Rating: 5.0 out of 5 stars
Title: Take your sourdough starter to the next level
Review: Bryan created a masterpiece in this cookbook! The introduction has a section on techniques that is worth a read, especially for those early in the bread baking journey. The recipes are not your grandma's sourdough recipes. Sure there are classics, but he takes it next level with incredible breads that you may have never thought to make. In the 3rd section of the book you'll find bagels, beignets, Cuban muffins (like English muffins but better, etc. I'm bought the book on a whim a little over two years ago and have gotten it as a gift for friends and family twice more. I've made 17 of the different recipes and look forward to trying more.

Reviewer: H2Og1rl1959
Rating: 5.0 out of 5 stars
Title: I can eat this (even though I’m gluten-free)!
Review: Love this recipe book! Make the Olive Oil Salted Sandwich bread for our sandwiches: delicious! I’m gluten sensitive (NOT CELIAC’s) so stay gluten-free, but I can eat any sourdough that is in fridge for two days… and I’m loving these recipes!

Reviewer: Ashley M. Beaubien
Rating: 4.0 out of 5 stars
Title: Not for beginners but great recipes!
Review: This book is definitely not for bread baking beginners. (I’d suggest the book Flour Water Salt Yeast for beginners.) There aren’t a lot of pictures or clear instructions on this book, which can be confusing. Example: he says to tension roll the dough, then put in a (Benton) bowl to proof. Not sure how a roll would fit in a bowl, so I just made a ball.There’s not a lot of pictures of how to do things, or how something should look during the process. For example: fermenting the dough. I had no idea what texture I was looking for after 4 hours. He also gives no clear instructions on when you’ll know the dough is proofed (Flour Water Salt Yeast does a great job explaining all of that!)But with all that aside, my rye starter is amazing amazing amazing. I really wanted a sour dough and OH MAN did this deliver! So far, my rustic breads have been delicious! I look forward to using more of his recipes - but will definitely have to rely on my baking knowledge to finish the process.I read some reviews who had issues with the quality of the paper, the binding, or the font; I had none of those problems. The book itself is excellent quality. The recipes are creative and definitely not the norm, which is what I was really looking for.

Reviewer: Liz McQuarrie
Rating: 5.0 out of 5 stars
Title: Interesting Recipes!
Review: I've recently gotten into buying cookbooks that introduce me to recipes and foods that I wouldn't encounter in other sources. This book fits that description!I loved reading through the recipes and their descriptions of origins. I enjoy learning about bread recipes that won't come up in a basic search of sourdough on Pinterest.I made the Pan Integral, or whole wheat bread (photo attached). The bread turned out incredibly delicious, and the instructions were light and easy to follow. The only issue I had with the recipe was figuring out how to go from the end result of the tension roll (which seemed more apt for a pullman pan loaf) to a freestanding batard or boule shape to fit in my dutch oven.I usually prefer to work with whole grain flours, and a note to prospective buyers is that most of the recipes in the book require bread flour. I had some success modifying a few recipes to replace the bread flour (which I don't have), and I'm excited to try some recipes when I have access to bread flour.

Reviewer: Karen Evans-Popsack
Rating: 5.0 out of 5 stars
Title: New Ideas for your Sourdough Starter!
Review: This is a fantastic book! I've been doing the sourdough thing off and on since I was a child and my German mom and her friends would make all those old-world recipes with a sourdough starter. I started my sourdough baking up again in 2019, with a very old (150 year) starter sample. I've pretty much baked my way through the Tartine book, the Artisan Sourdough Made Simple book and any other random sourdough recipe that I could get my hands on that appealed to me. I've baked with Rye, Spelt, Pumpernickel, Caputo 00, and other random "artisan flours" that I could find. When I first came across Artisan Bryan, I saw a video that he had posted about the Ooni Pizza oven, so I wanted to learn more about this guy that grew up in my home town of New Orleans. When I went to his site, I was not disappointed. He infuses his recipes with a thoughtfulness and consideration of the origins of the breads and pastries that really enhance the spirit of the original recipes, but adds in that sourdough fermentation twist that makes them truly elevated. I've never in my life tried Pan de Coco, but now it's one of my favorite things! I really enjoy the fresh aspect of the New World breads and am so happy to learn from this book and add to my knowledge of world breads.

Reviewer: Karen W.
Rating: 5.0 out of 5 stars
Title: One of my favorite sour dough books
Review: Book provides written and visual details for working and shaping your breads. Our favorite bread is the rustic and we make weekly.Please note, the processes in this book are more time consuming— not a quick preparation. But we really appreciate the slower fermentation techniques and the results are phenomenal

Reviewer: martha cao romero
Rating: 5.0 out of 5 stars
Title:
Review: Muy buen libro

Reviewer: OSWALDO CERTAIN SIMAS DE PAULA
Rating: 5.0 out of 5 stars
Title:
Review: It's a very good book, enjoyed the way that Bryan views the sourdough world, lot of enriched recipes, which are always a challenge while working with wild yeast, would never imagined that I would see pão de queijo in the book, even if it's not the traditional way it is awesome to see Latin America bread recipes getting the space that they deserve.

Reviewer: Rhsant
Rating: 5.0 out of 5 stars
Title:
Review: I have many bread books, but this one is very approachable and an interesting, unique read. The sourdough starter is super easy and relatively fast compared to some starter recipes. I bookmarked the recipes that I want to try right away, but that was a bit of a pointless exercise because I bookmarked at least 90% of the recipes. Most bread books will just have a sourdough recipe for a country bread and variations(different flours, seed or other additions, hydration, etc). In the end, they all produce a crusty loaf with a fluffy inside. This book has a loaf bread, pan de agua which is crisp and light, pretzel buns, New Orleans French Bread, pita, flour tortillas and an impressive enriched sourdough breads chapter. I've never seen so many enriched sourdough recipes. I think I bookmarked every single one of the enriched recipes. I don't particularly like bananas, but I'm excited to try the Bananas Foster Sourdough. And how good does Pecan Praline Monkey Bread or Mallorcas sound?! I got the book early because I bought the Kindle edition, but I think I'll buy a hardcover as well.

Reviewer: Rajiv M. Gupta
Rating: 3.0 out of 5 stars
Title:
Review: I found the book a little disappointing. Perhaps I had different expectations. The book is perhaps not a bad book, but I was expecting some techniques that I did not know. So far what I have read is a bit of a disappointment so far. I have been baking for at least the last 4 decades and when I buy a book on baking, I typically pick up one or two useful tips. But I found it hard to say that about this book. Maybe good for someone starting out.

Reviewer: Kuajunote
Rating: 5.0 out of 5 stars
Title:
Review: Muy buen libro, con excelentes ilustraciones y explicaciones claras y concisas. Lo mejor de todo es que, además, las recetas funcionan. Bryan Ford destaca por hacer buenas recetas con un estilo desenfadado y facilitando al máximo el proceso.Recomendable 100%.