As someone who loves to bake, I decided to give my hand a try with sourdough bread. I learned how to do a starter correctly and how to knead the bread correctly. I had made a few loaves myself before finding this book and I have to say they were horrible. But now I have a better understanding on how to make a better quality sourdough bread. I will continue to use this book until I can purchase it to add to my cookbook collection! I highly recommend this to those who are looking for a new thing to do and learn how to cook and make sourdough bread correctly.

I have been hoarding 'how to make sourdough' articles and pullouts for decades, it took a pandemic to make me stop, take a breath and decide to embark on slow baking, and after a few initial disasters, I started to make beautiful sourdough loaves. That made me ravenous for more information and consequently this book leapt out at me. I wasn't disappointed.

Bryan Ford is a traveler and that is reflected in his book. He brings together tastes and ideas from around the world, but most specifically, from Honduras, Miami and New Orleans. In addition, his influences even have a take on the famous Mallorca Ensaimadas. My next bake will be the 'coffee bread', combining two of Bryan, and my favourite morning ingredients.

Many of the pictures in this book feature the author's hands showing off the bread, as a mother would show off her newborn. And there's the crux, Bryan really cares about his bread. You can tell he's tried and honed all of these recipes and more. And the photography is so excellent, it's all I can do to stop myself diving into the dough before finishing this review. 'If you are reading this (chapter) it means you have a healthy starter now and are probably excited to start using it', he writes. Well I have and I am.

The book in three parts. Firstly his take on a method, and in the world of sourdough, there seems to be no one way of doing it, everyone's technique is different. That''s why these books, blogs and you tube videos are so useful and entertaining. After method comes rustic breads and after that, enriched breads. The first two parts of the book you're going to find yourself referring to again and again. The last part may just be an occasional dabble. The enriched breads look more complicated and some of the showstopper recipes such as Queen bread, seem just a little too difficult and elaborate for me. I would also say that maybe not all of these recipes need a sourdough starter, and could be found in an ordinary bread recipe book.

If you're not after a purist Sourdough book, but want to go round the world in 80 crumbs instead, I would recommend this book, in fact, I'd recommend you get two copies! One to remain pristine on your coffee table and the other to get covered in dough, starter and notes - I do love scribbling variations and suggestions on great recipe books. And that is what sourdough baking is all about. No two loaves ever come out the same. Your starter is temperamental, sometimes refusing to rise, other times almost exploding and screaming 'bake with me NOW!' Use your loaf, let Bryan show you how to start and how to perfect your bread.

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.

There are some fantastic books on making bread out there, but this one is really the best I have seen for awhile. The Information is great, the recipes are a pleasure to read, some unusually one, for me, and beautifully presented book. Easy to read and understand, the making of the starter is very simple to follow as is the making of the bread.
There are many varieties of bread and other sourdough treats to try - love the look of the pecan praline monkey bread and the bagel. Bryan Ford adds a touch of the Latin American into his sourdough which is such a lovely touch.

Ok this one was very informative about how to make bread. Although the recipes were definitely very advanced, I appreciated the fact it was presented in a straightforward manner and it was very helpful if you are a beginner. However, I would not recommend if you don't have any idea about sourdough because this could intimidate you.
PS: I really liked the writing. You could tell the author loved a lot of the recipes.

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.

The aesthetic of this cookbook is absolutely wonderful. I have it pre-ordered on Amazon and I loved the introduction and Bryan talking about his roots in baking. This is 100% a standout cookbook that is needed, as the baking world needs so much more representation. The bread is delicious, although I found that this cookbook does function better when using Ford's blog and instagram videos as tutorials and helpful demonstrations.

Since I was reading a Netgalley version for a review, I did not have this book the way it was intended. There were no names of the breads, not even a table of contents, recipes were printed at 50%. The only thing I was able to read was the introduction and a full starter method. Pictures were nice. It is probably a pretty good book but I will never know.

An absolutely amazing book that explains some of the ins and outs of Sourdough that I couldn't previously get my head around. I've been baking a lot in the lockdown, funnily enough, and sourdough bread was easier to make when we couldn't get dried yeast. But it kept going wrong.
Following the information in this book, I worked out exactly where I was going wrong, and made some of the best sourdough bread I've ever had.
Making the leavin is one of the best things I've ever tried recently, and we've compared bread side by side, one with dry yeast, one with leaven, and the differences are stark.
Delicious bread, great instructions. It might be a bit daunting at first, but give it a try!

Excellent, excellent cookbook, I am actually considering purchasing a hard copy for my own bookshelf when it comes out this summer. I love Ford's perspective on bread and the variety of recipes that are included in this. The recipes are so diverse and unique and yet it looks like they are actually possible to make. The photos that are in this are helpful and stunning. Highly recommend!

I admit to being a lazy bread baker. I've had the same Zojirushi bread machine for more than 25 years and making bread from zoji-dough and the even easier NY Times original no- knead bread recipe are my go-to standards. But the lure of the sourdough caught me as it did so many folks during the COVID-19 pandemic.

There is a bit of mystique about the sourdough starter to the uninitiated - part science experiment, part culinary art. The author, Bryan Ford draws you into this delicious world. Following the excellent and well- photographed Part I of the book on ingredients, techniques, and sourdough starters, the real magic of the book begins in Part II, with the recipes. The recipes are fantastic! Both basic and specialty breads in Bryan Ford's hands are extraordinary. The everyday breads of English muffins, Pan Rustico, and even pizza dough are raised to a new level using the sourdough levain ( ok, pun intended). However, the sourdough breads with New Orleans roots make this book extra special. Food I love to eat when I visit the city is given a star turn here: whole-grain pineapple cream beignets, bananas foster sourdough, pecan praline monkey bread, and muffaletta rolls. There is even a Queen cake recipe, which we all know is a jazzed- up King cake.

New World Sourdough is a terrific book on making sourdough bread and the beautifully photographed recipes make your mouth water. Thank you, NetGalley for the opportunity to review this book.

Beautifully illustrated with clear directions.
This book is a good starting place for anyone interested in making sourdough breads. Enough information is offered to make it easy to decide if this is for you.
Helpful tips and suggestions add to it's flavor and it's easy to tell, the subject is a passion for the author.

An excellent book for those wanting to get into some serious baking.
Having baked bread occasionally over the years I thought it was about time I got serious and attempt sourdough bread. This book gives some excellent advice and, in my opinion, pitched at the right level for a novice or more experienced baker. There is plenty of guidance on techniques and problems that you may encounter on your baking journey. My sourdough starter is active using the books guidance (on my second attempt - if the same happens to you, don’t give up give it another go) and it’s time to get baking. The book has some excellent recipes and I look forward to trying some of them in the coming months.

I have been very intrigued to try making sourdough bread, as it seems to be quite a popular hobby these days. This ARC didn't have enough content to review properly, but from the introduction and the index that I was able to download, this book seems to have quite a lot of interesting recipes and techniques. There are some wonderful images and I cannot wait to get a copy when it is published.

Excellent book for those interested in learning or expanding Their knowledge of sourdough. Some fabulous recipes included! Definitely worth the read for someone new to sourdough or someone experienced.

New World Sourdough by Bryan Ford is full of inspiration. There are detailed instructions and photographs to assist the would be baker succeed. The first portion of the book describes the different tools and ingredients you will need. At the end of the book the author tells you where to obtain these items. The next portion of the book teaches how to actually make your own sourdough starter. Making the starter seems like a long process, Not the amount of time each day but the amount of days to actually get your starter ready to use for baking. Mr. Ford 's family is from Honduras and this influences his baking. Many of his recipes have an ingredient that derives from Mr. Ford's heritage. The book is further separated into two groups Rustic Breads and Enriched Sourdough breads. There are approximately 15 -18 recipes per group. The photographs are beautiful and makes the breads connect with your tastebuds. Bryan Ford has a widely popular blog and Instagram page, I believe this book is coming at the right time since many people are home now and wanting to try new things and not run out to the grocery store. The book is a keeper and well done!
I would like to thank the publisher, the author and NetGalley for an ARC in exchange for an honest review.

This is an absolute wonderful book full of sourdough recipes! I cant wait to try them out! Theres a good variety of things to try that arent just the typical sourdough bread.

Most home cooks who dabble in bread making likely default to flour, water, yeast, salt. I was one of them. When I thought of sourdough, the first thing that came to mind was San Francisco style bread and beyond the idea of fermentation I knew very little. New World Sourdough has changed my perspective. This book clearly demonstrates that the possibilities for a sourdough starter are endless. Everything from simple rustic breads to tortillas, and even desert breads can be created from this simple concoction.
Part 1 of this book is on techniques and I confess I felt a bit intimidated when I first read through It. It was only after I built my starter, using Bryan Ford’s instructions, that I realized how easy it really is. I now feel part chef, part scientist. However, I suspect many readers who are sourdough newbies will feel the same hesitation at first. While a few extra pictures and further breakdown of steps may have been beneficial here, I encourage readers to go for it!
Part 2 contains a wide range of recipes. Instructions are well broken down for novices like me. Photographs are bold and beautiful. Recipe selection contains several classics and extend to unique varieties that exhibit the author’s creativity. Bryan Ford’s passion, style and culture are clearly demonstrated in this book, well balanced by sourdough basics. I recommend this book to anyone interested in bread making.

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.

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.