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

Perfect gift! My daughter and her family love to make sourdough bread and said this book has so many great tips and yummy breads to try.

Perfect gift for my daughter

Our neighbors daughter was getting into making bread, and I thought that would be a nice present for her to enlarge her repertoire of bread types. She also gave me samplings of those different breads.

The opportunity to try new recipes

Although it for me was confusing at first, I'm now really enjoying the art of baking bread!! There's something so exciting watching water and flour becoming something yummy!!! Live the author!! One of the few cookbooks I have I reach for over and over again!

I had no idea Bryan Ford was an Instagram guy or had a blog when I picked up this book. I've already got more than eough bread books, but this one is different. First, there are recipes for items not usually part of the standard sourdough pantheon, some of which refliect Ford's Carribean roots. Second, he has an unusual method for moving from starter to levain to bread.I've made several items from this book, most recently the whole wheat loaf. The recipes worked for me, but I am an experiencd baker and can interpret some vagueness on the way to a finished loaf.He groups the general method instructions in sections at the start of the book, rather than repeating the mixing, folding, building, etc. suggestions in each recipe. I am not keen on turning pages with my hands covered in dough, so I found this irritating. BUT after you follow the instructions a few times you need to refer to them less often. The book would have been much longer with the same detailed directions incorporated into each each recipe. To be clear, he uses several different methods at each stage of building the dough.So if you are the kind of baker who likes to try new things, this is a book you want. If you're a beginner, it may not be the best first choice. In that case, take a look at the website, and decide based on that.

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.

This book contains a variety of unique recipes that you wouldn't find elsewhere and offers new inspiration beyond traditional sourdough loaves--though these are included as well. So many of the recipes are things I would not have thought to make with sourdough, such as pita bread or pan de coco, but fit together nicely. While I have not tried every recipe, the ones I've made from the "rustic breads" section turned out much better than those from the "enriched sourdough breads". The latter were a bit underwhelming and sometimes seemed overpowered by sourness due to long fermentation times; maybe I was expecting a different outcome based on the description, or this is what they are actually intended to taste like. I'm sure modifications can be made next time around, but my hope with a cookbook was that recipes would work well from the start without adjustment (there are also some minor corrections that the author has addressed in a blog post). I already had a sourdough starter so I can't comment on that part of the book, but the instructions are straightforward and detailed.The book is full of recipes that offer a new take on sourdough breads and I'm eager to try them all. You made need to use your instincts to make adjustments from time to time based on the dough's feel and ultimate taste, but I've enjoyed it so far.

I am so happy that Bryan Ford has been introduced to my life via New World Sourdough. Like a lot of people I've become obsessed with baking sourdough loafs since lockdown began. I'm a complete beginner and although I've been successful so far I keep wanting to read and understand more about sourdough.Bryan has such interesting and diverse roots which bring a fresh perspective on baking that I really enjoyed reading about. I also really like that all the techniques are set out at the start of the book. The first recipe I tried was the 'English Muffins' and as you can see they were a success. I also tried the sourdough cookie recipe from Bryan's blog and it was really easy to active delicious cookies.Everything about this book is so ecstatically pleasing - the photos are mouth wateringly good. I also read on social media that Bryan is going to donate 5% of the royalties for the life of 'New World Sourdough' to various causes to help end police violence and support people of colour.

If I could give this no stars I would. I’ve made sourdoughs and bread for years and this is the worst book I’ve had. It’s not easy to follow. The bread isn’t great. I’ve tried a few recipes in this and I’m not impressed with any. Won’t be trying anymore.

I like the origional recipes in here. However I've done 2 tin loafs and I've followed the instructions to a T but they've been undercooked. So I would add an extra 5-10 minutes. Just frustrating when you spend a day making a loaf and they just simply aren't cooked through 🙄(Photos from coffee tin loaf)

I had high hopes for this book, but after trying three different recipes (to the letter!) that didn't turn out great, I'm giving up on this book. Such a shame because I really wanted to love this. The results were either too dense, or in once case very much undercooked (even after leaving it in the oven longer) - which never happens to me as the oven I use is typically very accurate.

Great book, nice easy to follow and simple technical guide of mixing and kneading your dough. Great format and good resultsDiolch Bryan