New World Sourdough: With Recipes for Creative Homemade Fermented Breads by Bryan Ford

  • Making and maintaining your sourdough starter (page 20)

    from New World Sourdough: With Recipes for Creative Homemade Fermented Breads New World Sourdough by Bryan Ford

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: rye flour
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Notes about Recipes in this book

  • Country bread (Pan rustico)

    • Astrid5555 on July 01, 2020

      So good, dough is a charm to work with. Looking forward to trying many more recipes from this book!

  • Whole-wheat bread (Pan integral)

    • Astrid5555 on August 07, 2020

      Good, but not as outstanding as the other breads I have baked from this book.

  • Toasty seed sour

    • Astrid5555 on July 26, 2020

      My second bake from this book and another winner. Lots of different seeds inside, but did not add any on the outside to fool the kids. Makes 2 big loaves, gave one away and it got rave reviews, happy family as well.

  • Whole-grain pizza dough (Masa pizza integral)

    • kgmom on March 06, 2024

      440g ball makes 16" pizza. 320 g makes 12-14"/

  • Flour tortillas (Tortillas de harina)

    • Nkrieda78 on January 15, 2021

      These are great, I’m giving them 4.5 out of 5 stars because I’m confused about the egg in the ingredients. It isn’t mentioned in the instructions and isn’t included in the ingredients for this recipe on his website.. so I left it out. Definitely a thick tortilla, almost more of a flat bread.

    • maestra on August 13, 2021

      These were my first ever use of a sourdough starter, and they were a success! Keep in mind these are thick tortillas in the style of Central America, not Mexico. I've had baleadas, which are basically folded tacos made with this style of tortilla, at several Salvadoran restaurants. I've been disappointed every time because the tortillas are bland and a little dry, but these homemade ones are neither. My breakfast baleada today knocked out any restaurant version. The coconut milk and oil gives a mild flavor and richness. I added the egg to the mix, but since Nkrieda78 did not use the egg, the tortillas work either way.

  • Choco pan de coco

    • ash_2fquo3 on January 17, 2026

      Very tasty. Not super surprised, but majority of these sourdough recipes only work for me during the summer.

    • sarah_dhu0p2 on May 29, 2026

      Would not rise properly (dense- dough had a play dough texture) and I wish it were sweeter. It made excellent bread pudding though.

  • Cinny raisin bagels

    • VKHummel on January 05, 2026

      I left out the raisins & cinnamon to make these as plain & everything bagels instead. Lots of hands off time, make sure to factor in the 4 & 15 hour rests when planning to make these. I think user error with my sourdough is the reason while these didn’t proof properly even with the additional time recommended after the 15 hr fridge rest/proof.

  • Jamaican hard dough

    • jdjd99 on June 01, 2021

      I baked mine about 10 minutes longer than the suggested time because it took a while to get color on the top, and it was still doughy in the center. Otherwise it was a tasty bread with a nice soft texture.

  • Cheese bread (Pão de queijo)

    • Jardimc on April 22, 2024

      Excellent and simple to make. Love the cassava taste that comes through. Will definitely make this often

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  • ISBN 10 1631598708
  • ISBN 13 9781631598708
  • Linked ISBNs
  • Published Jun 16 2020
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Quarry Books

Publishers Text

New World Sourdough is your go-to guide to baking 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 Instagram star and Miami baker Bryan Ford's (@artisanbryan) inviting, 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. Each recipe includes modifications for both instant yeast and a sourdough starter.

In addition, Ford includes a brief history of bread, with an emphasis on the often overlooked grains, techniques, and traditions of Latin American baking. And, even if you don't think you're curious about Latin American bakers or baking, New World Sourdough offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like:

• Pan de Coco • Croissants • Pizza dough • Baguettes, Focaccia, and Pullman loaves

Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.



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