There are books that make my knees weak, New World Sourdough is one of them. Why? Well, it’s about baking. To be precise, it’s about baking bread. If you thought that the Romance or Sci-Fi aisle in the bookshop would turn me into a roaring book dragon, you should see me in the baking section. I love cookbooks, mais j’adore les livres pâtisserie.

Bryan Ford’s goal is to make baking bread more natural, to enjoy the process of creating your own loafs as well as the flavours of the finished product. He takes you through the steps of preparing your sourdough starter, proofing and baking your bread. Each recipe that follows the basic instructions part is explained in detailed steps, including how to prepare the starter for this specific bread.

There are recipes for rustic breads like Olive and Parmesan Bread and Ciabatta and Pretzel Buns and Pizza Dough; and recipes for enriched breads like Pan de Coco and Brioche and Bananas Foster and Pineapple Beignets, and so many more recipes in between those mentioned here.

Before I am salivating into the keyboard, I’m going to close this now. Let me just tell you, I ordered a copy of the book when I was about halfway through the proofing your bread section, which means I hadn’t even read the actual recipes yet. The book is in high demand at the moment, but that means I’ll get a freshly printed copy in a few weeks, which I intend to break in by making the flambé version of the Bananas Foster.

An excellent book on how to start a sourdough mix and then 35 different recipes to follow once you have your starter.

Also includes techniques and how to get started. Plenty of colour photography throughout.

I received this book from Netgalley in return for a honest review.

I was excited to read the book New World Sourdough because being in quarantine due to Covid -19, I had a lot of time on my hands and I decided to take up sourdough bread making. This book was so much more than a regular cookbook. The recipes are different from a lot of sourdough bread recipes I have used in the past. Each recipe is detailed, every step is laid out as well as why each step is important. Sour dough bread making can be intimidating especially for someone who has no experience in making any type of bread, this book has simple recipes as well as more complex ones taking the fear out of the bread making process. I enjoyed making the sourdough English muffins, they were perfection. If you are new to sourdough and the art of making it, this book is a perfect place to start.

A very topical resource in an uncertain world. I loved the simplicity of this book. A so le subject that offers a variety of expression. It will be a welcome addition to any bakers shelf be they novice or seasoned. I found the recipes easy to follow and very forgiving.

Delightful Sourdough Bread Cookbook

I grew up in the San Francisco Bay Area, so I know and love sourdough! This book is the perfect addition to my other sourdough cookbooks. This certainly had recipes that one typically might see in any sourdough bread book, like basic rustic loaves, but others were very unusual. The author's parents are from Honduras, but he has spent most of his life in New Orleans. These influences are certainly seen. Sourdough beignets or flour tortillas anyone? The author explores the breads of South America, many of which I hadn't heard of. Each recipe has a photo of the finished product, and some are certainly drool-worthy, like rustic olive and parmesan loaf and pecan praline monkey bread. The author writes in an easy and engaging style, making the introductory section and recipe headnotes a pleasure to read. I swear I was as enthusiastic as he was about pretzel buns after reading his headnote about them! All the recipes are given using weight measures, so you will need to have a kitchen scale to do these recipes. The book is broadly divided into two sections, rustic loaves and enriched loaves. The introductory section was helpful, with a lot of photos about how to shape different breads. I would have loved to see a few more photos in this first section of different aspects of the process. He breaks down the starter and baking processes in an easy-to-understand manner. I liked how he explained the distinction between a starter and a levain, including the different care-and-feeding methods. I had seen these mentioned in other recipes in other places but was unclear on the distinction between them. I love learning like this. If you love sourdough baking as I do, I highly recommend this book.

This is a beautiful and well laid out book that breaks down how to make a variety of breads using a sourdough starter. It’s broken into parts - Tools, Rustic Breads, and Enriched Sourdough Breads - and paired with photos of how to’s and finished products. I’ve made a starter following the detailed instructions and look forward to baking my way through this book. Highly recommend for bread baking enthusiasts!

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 and while I haven't tried any recipes yet (I have a few on my list) they all seem really well laid out and easy to follow. I did try a 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 enjoyed this book so much that I'm going to purchase the physical copy for my bookshelf. 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.

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.

What’s not to like. All this time ok our hands and bread to be made and eaten. This book talks the reader through a range of breads using sourdough and ‘starter kits’
One book that will keep delivering value loaf after loaf
thanks to #NetGalley for the opportunity to read this ahead of publication in exchange for an honest review

As a newer sourdough baker, I found this book to be a good reference as I expand my skills. There's a nice variety on the recipes, allowing the basket to branch out from the expected sourdough loaves. While there is a lot of information online, it's handy to have a quick reference at your finger tips.

Simplify bread making.. sourdough techniques, it can be made in so many different ways. Techniques and tools, using cast iron or even a sheet pan. Rustic breads and enriched breads. Interesting Honduran recipes. Using different flours. This is a great book for bread lovers, even beginners! Beautiful photography, great cookbook.

This book has info and recipes for any baker interested in sourdough, whether you are brand new or have experience. I was very impressed at the variety of recipes - loaves of bread, beignets, pita, the list goes on. All of the recipes have beautiful photos of the finished items. The first section of the book covers tools, techniques, and ingredients. It walks you through creating and maintaining a sourdough starter. The pages about shaping include color photos of the steps. I look forward to using this book to try new recipes with sourdough.
I received an ARC in exchange for an honest review.

Sourdough is all the rage right now and this book is the perfect place to jump on that bandwagon! It has beautiful photos of each recipe and a great variety of recipes! This is a great resource for both beginners and seasoned sourdough bakers. It has recipes that go well beyond different loaves. You get buns, rolls, muffins, bagels, etc!

I received a free ARC from Netgalley and the publisher in exchange for my honest review.

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.

Loved this book. I revived my bread making skills recently during Lockdown 2020. I have never tried to make sourdough as i gues like many others I was anxious about the starter. and the fact that seemed to be time consuming and required to be fed daily in order for it to be useful. Bryan Ford makes it simple and demystifies the art of making sourdough bread. he includes recipes from the rustic to recipes with great finesse. You will want to make every recipe in this book! This is certainly a cookery book worthy of finding a space on your bookeshelves..

Thank you Netgalley for a free copy of this book to review.

I received this book from netgalley for my honest review. This book have many sourdough recipes and information of how to start and keep a starter. It also tells you all the kitchen items you need for sourdough. The down fall about this book is you can get a ton of that information online for free, so I believe this book is a lot of money. If you want to just go to one place and not do all the research then this book would be great for you.

The pictures are amazing and the recipes are mouthwatering. I learned a different way to make the starter too. I love that there are so many things to learn about bread.

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.

Mouthwatering - this cookbook has so many recipes I can't wait to try.

I've wanted to try making sourdough for years but every time I look in to it I get overwhelmed. This book had the opposite effect, it is written comprehensively and with passion for the process as well as the result. The pictures of the bakes have left me hungry and excited to get my starter going.

A great addition for any baker wanting to explore sourdough, especially beyond basic breads in to a delicious range of enriched breads too.

New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More by Bryan Ford is currently scheduled for release on June 16 2020. 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) 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 readers exactly what the title promises, an accessible guide to sourdough and recipes to use the starter. The descriptions and instructions are well written and easy to follow, and the photographs of the dough and finished product are very well done. I am still not a fan of the ingredients list being off to the side rather than at the top of the recipe, but it worked better for me here than it has in other cookbooks. I like the approachable style of this book, and it has made me a little more comfortable with my attempts at sourdough, which was feeling a bit too much work after some less than successful attempts while home maintaining social distance from the rest of the world. There are a few recipe that on my list of things to try out soon, and we will see if they turn out nearly as well as I hope.