{"product_id":"new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-with-recipes-for-birote-bagels-pan-de-coco-beignets-and-more","title":"New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eIntroduction \u003cbr\u003e Part I Sourdough Techniques \u003cbr\u003e Ch. 1 Tools, Ingredients, and Techniques \u003cbr\u003e - Tools \u003cbr\u003e - Ingredients \u003cbr\u003e - Techniques \u003cbr\u003e -- Making and Maintaining Your Sourdough Starter \u003cbr\u003e -- Building and Maintaining a Levain \u003cbr\u003e -- Mixing Dough \u003cbr\u003e -- Shaping Dough \u003cbr\u003e -- Proofing Dough \u003cbr\u003e -- Baking Bread \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e PART II Recipes \n\u003cbr\u003e Ch. 2 Rustic Breads \n\u003cbr\u003e - Pan Rustico (Country Bread) \n\u003cbr\u003e - Pan Integral (Whole-Wheat Bread) \n\u003cbr\u003e - Olive Oil and Sea Salt Tin Loaf \n\u003cbr\u003e - Coco Rugbrød \n\u003cbr\u003e - Toasty Seed Sour \n\u003cbr\u003e - Pan Gallego (Bread of Galicia) \n\u003cbr\u003e - Birote \n\u003cbr\u003e - Pan de Agua (Water Bread) \n\u003cbr\u003e - Plantain Sourdough \n\u003cbr\u003e - Rustic Olive and Parmesan Bread \n\u003cbr\u003e - Ciabatta \n\u003cbr\u003e - English Muffins \n\u003cbr\u003e - Pretzel Buns \n\u003cbr\u003e - New Orleans French Bread \n\u003cbr\u003e - Masa Pizza Crujiente (Crispy Pizza Dough) \n\u003cbr\u003e - Masa Pizza Integral (Whole-Grain Pizza Dough) \n\u003cbr\u003e - Masa Focaccia \n\u003cbr\u003e - Whole-Grain Pita Bread \n\u003cbr\u003e - Tortillas de Harina (Flour Tortillas) \n\u003cp\u003e\u003c\/p\u003e Ch. 3 Enriched Sourdough Breads \n\u003cbr\u003e - Choco Pan de Coco \n\u003cbr\u003e - Honey Oat Tin Loaf \n\u003cbr\u003e - Bananas Foster Sourdough \n\u003cbr\u003e - Cinny Raisin Bagels \n\u003cbr\u003e - Pecan Praline Monkey Bread \n\u003cbr\u003e - Semitas de Yema \n\u003cbr\u003e - Challah \n\u003cbr\u003e - Whole-Grain Brioche Buns \n\u003cbr\u003e - Cuban Muffins \n\u003cbr\u003e - Jamaican Hard Dough \n\u003cbr\u003e - Mallorcas \n\u003cbr\u003e - Muffaletta Rolls \n\u003cbr\u003e - Pão de Queijo (Cheese Bread) \n\u003cbr\u003e - Pan de Café (Coffee Bread) \n\u003cbr\u003e - Queen Cake \n\u003cbr\u003e - Whole-Grain Pineapple Cream Beignets \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e About the Author \n\u003cbr\u003e Index \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ford's cookbook, \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e, is full of deep expertise that answers many of these questions, but it's also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn't known for being so inclusive and approachable.\"-- \n\u003ci\u003e\u003cb\u003eThe New York Times Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With his book, Ford sets out to clear up the notion that sourdough means the overly engineered Tartine loaf. It can be that. But it can also be any naturally leavened bread, like pan de coco baked in Honduras with naturally occurring yeasts.\"-- \n\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e is Ford's exploration of making breads from North, Central, and South America with natural fermentation, but it's also an opening volley against a stale idea of what artisan bread should be.\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you've thought about baking your own sourdough, \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e by Bryan Ford is here to simplify the process. With practical tips and techniques, you will feel empowered and excited to dive into the wide variety of baked goods, from warm pita to sweet brioche.\"-- \n\u003ci\u003e\u003cb\u003ePOPSUGAR\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Since they couldn't break bread with friends during a pandemic, enthusiastic home bakers everywhere turned to making their own. Bryan Ford's blog Artisan Bryan and his \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e cookbook became the go-to guides. The perfect recipe? Flour, warm water and patience.\"-- \n\u003ci\u003e\u003cb\u003ePeople\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"His recipes are refreshingly straightforward--eschewing complicated jargon for easy-to-follow instructions--and once you've mastered the simplest of breads, you can level up to breads you may have previously thought were not possible to make at home.\"-- \n\u003ci\u003e\u003cb\u003eChowhound\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"'The ease of bread baking seems to be a sudden revelation, but people have been baking bread for thousands of years, ' says baker Bryan Ford, author of \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e. 'When a crisis sets in, we resort to our primal instincts which involve making our own food. My blog traffic is through the roof.'\"-- \n\u003ci\u003e\u003cb\u003eForbes\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e honors Ford's Central American roots with sourdough-based recipes for semitas de yema, pan de coco and flour tortillas made with coconut milk.\"-- \n\u003ci\u003e\u003cb\u003eHuffington Post\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ripping sourdough in half is an apt metaphor for what Ford has accomplished with his first cookbook--refusing the tidy cross section dismantles the idea that all bread should have the same polished aesthetic qualities and be perfectly curated for Instagram. But maybe a better way of putting it would be to say that Ford's \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e is taking the concept of sourdough and burning it all down.\" -- \n\u003ci\u003e\u003cb\u003eTaste Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With the help of Bryan Ford, sourdough will never be boring again. Even for those uninterested in baking, Ford's story holds lessons about reaching for a passion while staying grounded by your root.\"-- \n\u003ci\u003e\u003cb\u003eStudy Breaks\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bryan brings so much heart, soul, and terroir to his bread baking. Each loaf tells a story and I can't wait to bring those stories to life in my own kitchen.\"-- \n\u003cb\u003eJoy Wilson, Joy the Baker\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBryan Ford\u003c\/b\u003e is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes, which he shares on his Magnolia Network television series \n\u003ci\u003eThe Artisan's Kitchen\u003c\/i\u003e, his popular blog \n\u003ci\u003eArtisan Bryan\u003c\/i\u003e (artisanbryan.com), and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough \n\u003ci\u003epan de coco\u003c\/i\u003e recipe, inspired by a traditional Honduran bread.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBest-selling cookbook \u003ci\u003eNew World Sourdough\u003c\/i\u003e offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eLearn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of \n\u003ci\u003eThe Artisan's Kitchen\u003c\/i\u003e on Chip and Joanna Gaines' Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he's developed in his own practice, \n\u003cb\u003einspired by his Honduran roots and New Orleans upbringing\u003c\/b\u003e, to ensure your success and a good return on your time and effort. \n\u003cp\u003e\u003c\/p\u003eBryan's recipes include \n\u003cb\u003estep-by-step instructions and photographs of all of the mixing, shaping, and baking techniques\u003c\/b\u003e you'll need to know, with special attention paid to developing flavor as well as your own instincts. \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e offers \n\u003cb\u003epractical, accessible techniques\u003c\/b\u003e and \n\u003cb\u003eenticing, creative recipes\u003c\/b\u003e you'll want to return to again and again, like: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePan de Coco\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003ePretzel Buns\u003c\/li\u003e\n\u003cli\u003eChallah\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eCuban Muffins\u003c\/li\u003e\n\u003cli\u003ePita Bread\u003c\/li\u003e\n\u003cli\u003eFlour Tortillas\u003c\/li\u003e\n\u003cli\u003eQueen Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eStraightforward and unintimidating, \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 05\/15\/2020 pg. 7 (EAN 9781631598708, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ford, Bryan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quarry Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-06-16\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Regional \u0026amp; Cultural|Central American \u0026amp; South American\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Sourdough bread|Fermentation|Cookbooks|Cooking (Sourdough)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781631598708\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781631598708\u003c\/p\u003e","brand":"Quarry Books","offers":[{"title":"Default Title","offer_id":51154341691670,"sku":"SP-9781631598708","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781631598708_spiral.png?v=1774942764","url":"https:\/\/lusper.myshopify.com\/products\/new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-with-recipes-for-birote-bagels-pan-de-coco-beignets-and-more","provider":"Lusperbooks","version":"1.0","type":"link"}