New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More Hardcover – Illustrated, June 16, 2020

Beautiful book with interesting recipes.

Bryan created a masterpiece in this cookbook! The introduction has a section on techniques that is worth a read, especially for those early in the bread baking journey. The recipes are not your grandma's sourdough recipes. Sure there are classics, but he takes it next level with incredible breads that you may have never thought to make. In the 3rd section of the book you'll find bagels, beignets, Cuban muffins (like English muffins but better, etc. I'm bought the book on a whim a little over two years ago and have gotten it as a gift for friends and family twice more. I've made 17 of the different recipes and look forward to trying more.

This is a fantastic book! I've been doing the sourdough thing off and on since I was a child and my German mom and her friends would make all those old-world recipes with a sourdough starter. I started my sourdough baking up again in 2019, with a very old (150 year) starter sample. I've pretty much baked my way through the Tartine book, the Artisan Sourdough Made Simple book and any other random sourdough recipe that I could get my hands on that appealed to me. I've baked with Rye, Spelt, Pumpernickel, Caputo 00, and other random "artisan flours" that I could find. When I first came across Artisan Bryan, I saw a video that he had posted about the Ooni Pizza oven, so I wanted to learn more about this guy that grew up in my home town of New Orleans. When I went to his site, I was not disappointed. He infuses his recipes with a thoughtfulness and consideration of the origins of the breads and pastries that really enhance the spirit of the original recipes, but adds in that sourdough fermentation twist that makes them truly elevated. I've never in my life tried Pan de Coco, but now it's one of my favorite things! I really enjoy the fresh aspect of the New World breads and am so happy to learn from this book and add to my knowledge of world breads.

Over the Pandemic Social Isolation, I made all of our bread and found I loved it. The shortage of yeast led me to making a sourdough starter. This book is such an enthusiastic, imaginative take on sourdough. I found the explanations very clear and enlightening. My only observation about this book is that some of the quantities are huge - 5 loaves of bread from one mix?! But, they are all so appetizing looking. Today's goal - start trying out some of the recipes, the Muffaletta Rolls?. As far as those of you who are concerned about grams - my best bread cookbooks recommend working in grams - it is a much finer, more accurate measure than ozs or cups. Pretty soon, though, you will get the feel of it all, moisture to dry. Buy a kitchen scale - it is worth it. Another outcome of making our bread - I can no longer eat grocery store bread. It is all like paste to me now.

This book contains a variety of unique recipes that you wouldn't find elsewhere and offers new inspiration beyond traditional sourdough loaves--though these are included as well. So many of the recipes are things I would not have thought to make with sourdough, such as pita bread or pan de coco, but fit together nicely. While I have not tried every recipe, the ones I've made from the "rustic breads" section turned out much better than those from the "enriched sourdough breads". The latter were a bit underwhelming and sometimes seemed overpowered by sourness due to long fermentation times; maybe I was expecting a different outcome based on the description, or this is what they are actually intended to taste like. I'm sure modifications can be made next time around, but my hope with a cookbook was that recipes would work well from the start without adjustment (there are also some minor corrections that the author has addressed in a blog post). I already had a sourdough starter so I can't comment on that part of the book, but the instructions are straightforward and detailed.The book is full of recipes that offer a new take on sourdough breads and I'm eager to try them all. You made need to use your instincts to make adjustments from time to time based on the dough's feel and ultimate taste, but I've enjoyed it so far.

This is a beautiful cookbook and is my very first try at sourdough. I've really enjoyed learning about this process and trying several recipes. I like the way the book is written...it's easy to catch Bryan's enthusiasm for bread making. A few thoughts: 1) sourdough is a learning process. Watch any video or read any blog and the honest sourdough baker will tell you even their recipes don't always work out perfectly. I've learned so much from my mistakes in just the short two months I've been baking sourdough. 2) yes the book is in grams. Why is this such an issue for some people? It's the most accurate way to bake, super easy on a low cost scale and there's no doubt about the measurements whether liquid or solid. Not sure why some people have so much angst about this. 3) sourdough takes time. Hours. Days. Plan accordingly. It's a process! And enjoy!

Great book & great price!

This is one of the most important books in my bread book collection. His instructions for reviving sourdough from the refrigerator is fail safe perfect!!! It has taken the guessing out of figuring if it’s ready or not and is the fastest way I know to be ready to bake!The recipes are truly fun to make and they work! The exploration of sourdough in Latin America is a real gift to all bakers but certainly to those of us with Latin American heritage. Can’t wait for his next book!