We use cookies to provide essential features and services. By using our website you agree to our use of cookies .

×

COVID-19 Response at Fishpond

Read what we're doing...

New World Sourdough
By

Rating

Product Description
Product Details

Table of Contents

TABLE OF CONTENTS Introduction Tools & Techniques * Tools to get started * Ingredients * Sourdough Starter * Master Techniques * Mixing * Shaping * Proofing * Baking Recipes * Rustic Breads * Rustico * Rustico Integral * Olive Oil & Sea Salt Tin Loaf * Honey Oat Tin Loaf * Birote * Bollilo * Pan Gallego * Toasted Seeds * Platano Sour * Muffaletta Roll * Pan de Agua * Pan de Cafe * Ciabatta * English Muffin * Pita * Masa Pizza * Masa Pizza Integral * Masa Focaccia * Masa Focaccia Dulce * Enriched Sourdough Breads * Pan de Coco * Coco Rugbrod * Cinny Raisin Bagel * Praline Monkey Bread * Beignets * Semita de Yema * Tortilla de Harina * Fritas * Hard Dough * Brioche * Cuban Muffins * Po' Boy Bread * King Cake * Pao de Quiejo * Mallorcas Resources Index Acknowledgments About the Author

About the Author

Bryan Ford is a Miami-based 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 on his popular blog Artisan Bryan (artisanbryan.com) and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough pan de coco recipe, inspired by a traditional Honduran bread. Bryan is currently the Head Baker of the Ironside Bakery, an artisanal bakery that focuses on using local, seasonal ingredients and organic grains to make rustic sourdough breads and viennoiserie.

Reviews

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. - Joy Wilson, Joy the Baker

Ask a Question About this Product More...
Write your question below:
Item ships from and is sold by Fishpond World Ltd.
Back to top