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    Whether you are an experienced sourdough baker or a neophyte, Bryan Ford’s beautiful new book will broaden your horizons in delicious new ways. “Artisan Bryan” provides you with practical tips from his deep knowledge and experience: “With less emphasis on perfecting crumb structure or obsessive temperature monitoring, I focus on the tips and techniques developed in my own practice.” Ford also notes that he was “inspired by my Honduran roots and New Orleans upbringing,” and wants to “ensure your success and a good return on your time and effort.”

    The recipes he provides in this book take you step by step, in words and photos, through all of the mixing, shaping, and baking techniques you'll need to know — from getting a sourdough starter going, to making New Orleans French Bread, Cuban Muffins, Pan Gallego, Choco Pan de Coco, Crispy Pizza Dough, and much more.

    According to writer Margaret Eby of Food & Wine Magazine:

    New World Sourdough is a refreshing, inviting book, which feels like a rarity in the world of sourdough baking. Ford is invested in encouraging his readers to experiment and have fun rather than to attempt perfection. As he writes in his introduction, “I can’t imagine that, for the thousands of years in which bread has been baked, the end goal of a perfect crumb structure and aesthetics dominated the conversations between the village miller and baker.”

     “Let's be more inclusive. Let’s accept that pan cubano is also sourdough, and pan de coco is sourdough and look at it as such.”
    - Bryan Ford, author of 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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