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.

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.

The lockdown has made everyone bring out their best bread baking skills, and the sourdough starter is probably the most challenging thing people are taking up right now. I was intrigued but the internet had way too much information and all of it seemed very intimidating.

When I saw this book was available as an ARC, I had to get it! And it definitely did not disappoint. This is a book that I would want to own in a hard copy because it is a great resource for all things sourdough, without making things technical or unapproachable to beginners.

The best part of this book was the laidback approach that the author takes, without a compromise in the quality of what you bake. His introduction really puts you at ease and it makes you believe you can do it, which you definitely can.

The recipes are really easy to follow and offer a lot more in choice than just some bread. This makes it all the more exciting because you get ideas on how to use your starter and the discard. The simple instructions and photographs complete this book!

<a href="https://www.goodreads.com/book/show/52606034-new-world-sourdough" style="float: left; padding-right: 20px"><img border="0" alt="New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1579656127l/52606034._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/52606034-new-world-sourdough">New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More</a> by <a href="https://www.goodreads.com/author/show/3888849.Bryan_Ford">Bryan Ford</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/3348796795">5 of 5 stars</a><br /><br />
The lockdown has made everyone bring out their best bread baking skills, and the sourdough starter is probably the most challenging thing people are taking up right now. I was intrigued but the internet had way too much information and all of it seemed very intimidating.<br /><br />When I saw this book was available as an ARC, I had to get it! And it definitely did not disappoint. This is a book that I would want to own in a hard copy because it is a great resource for all things sourdough, without making things technical or unapproachable to beginners.<br /><br />The best part of this book was the laidback approach that the author takes, without a compromise in the quality of what you bake. His introduction really puts you at ease and it makes you believe you can do it, which you definitely can. <br /><br />The recipes are really easy to follow and offer a lot more in choice than just some bread. This makes it all the more exciting because you get ideas on how to use your starter and the discard. The simple instructions and photographs complete this book!

Find my GoodReads review here - https://www.goodreads.com/review/list/56797802-akhila

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.