Photos - 4/5 stars this book contains beautiful photos for each recipe. They do look delicious. I could have used some more photos for building the starter.
Ease of ingredients - 4/5 stars. Most ingredients could be found at an average store.
Variety - 5/5 There is a huge variety of breads in here.

This book was really nice. I didn’t know all of the bread items you could make with a sourdough starter. I would recommend for anyone wanting to try to make their own breads.

What a beautifully photographed book! These recipes look delicious especially the banana foster loaf and the seeded sour. Some nice alternatives to use that starter in something other than plain bread. Thank you to Netgalley for the ARC!

Since the lockdown, I have more time to experiment with my sourdough starter. I am a newbie in the sourdough world. Before I gained my interest in sourdough, I have read a book about sourdough before, and the book I read was explaining how the sourdough works. Bryan's cookbook is the 2nd book I read about sourdough. This book is divided into 2 parts, the techniques and the recipes. The techniques are explained briefly yet clear enough to understand (perhaps because I have already baked things with the sourdough starter before). If you are want to a quick shortcut to the sourdough world, you may want to read his book. Because his book is light and covers many kinds of simple recipes. I like chapter 3, it has various sweet recipes with sourdough, which I was looking for. And I am going to try out.

What a beautiful book. The pictures of the different breads make you drool. The instructions for making the starter are very concise and easy to understand. That being said since I am a beginner bread baker, I don't think that sourdough will be the first bread that I make. But after I build up the skills I would like to try these recipes.

Gives a lot of really great information. This is a book detailed enough that would allow beginning sourdough bread makers great bread. Also has some great sounding recipes.

Started my own sourdough starter and felt successful doing it based on instructions in this book. Beautiful pictures, lots of ways to use my starter! Will be buying!

Absolutely gorgeous, this book is a masterpiece of baking knowledge with a Latin flair.

The photos and step-by-step directions are clear and precise. I love that he uses grams and weights. Any baker from novice to expert would be able to use this book to bake beautiful, delicious breads.

From traditional Rustic sourdoughs to sweet and specialty breads, this book covers everything!

This would make a wonderful gift for any baker!

I am an expert home baker and I received a free ARC as a reviewer for NetGalley.

I love breads. Especially sourdough bread. This book was a delight to read. You basically learn everything here from how to make a starter to how to use it in recipes. How to make the simpler versions and those that professional bakers do.
I would honestly say... I like this book so much, that if I baked daily - I would not be able to fit in the door! It is a big plus that this book is available on Kindle.

This book was timed perfectly for me! Yes, I'm another person trying to make sourdough/sourdough starter while in confinement. The pictures are gorgeous and the instructions are easy to follow. I was pleasantly surprised to see various recipes for different kinds of breads. Thank you to the publisher and NetGalley for this book. And thank you to author for writing it.

I loved every single bit of this book! I'll be buying a hard copy as soon as it comes out. I searched for a very long time to find a sourdough cookbook that actually taught me how to make bread - I wish this had been out two years ago when I started trying! I love his reassurance that bread baking should be fun and creative, and that some if it is just figuring out what works for you. There's no wrong way to bake good bread. The recipes are varied, and mostly easy, and I know it's going to become my newest favorite cookbook.

With so many sourdough books available, I was looking for something different and I found it!

I am so pleased I have discovered Bryan Ford and this book. With a Hunduran background, there's a lovely twist in many of the recipes. I can't wait to try the choco pan de coco and the coffee bread. Bryan's recipes are clear and very easy to follow. His comments at the start of each recipe are often amusing and ones you can definitely relate to.

Definitely a book for sourdough lovers who want to extend their repertoire.

I loved this family oriented book all about sourdough from the humble beginning with starters, to the fancy looking breads that have a great family story that goes along with the entries. One of my big things is pictures, and I love that this has plenty of photos and one with each recipe presented. That is important to me especially since bread like sourdough would be a completely new thing for me, and I would need a good guide and reference. The pictures are absolutely stunning, and make you want to smell the breads baking in your oven as soon as possible. There is a great variety of sweet and savory breads. Who knew you could do so much with sourdough? I cannot wait to buy this in hardback for my own personal library, and I know my patrons will love it as well. Thank you to the talented author, publisher, and Netgalley for allowing me to read the ARC in exchange for an honest review.

I am an avid follower of Bryan Ford’s blog and a fan of his @artisanbryan Instagram page, and I was very excited to get a copy of his book. I am an amateur baker who has not really experimented very much, but have been looking for a book to help me branch out and experiment. This is the book! The recipes are wide ranging, well written and easy to follow. I am really excited to try all of. these recipes. They will definitely take me out of my comfort zone. I have already begun my first loaf and it’s looking great. Bryan’s writing is interesting and the back stories for the recipes give you a real insight into his life story. Highly recommended! Thanks to Quarto publishing group-Quarry and #netgalley for an arc of this book.

Now this my friends is a cookbook worth buying and I have a lot of cookbooks. Now if you have ever read a cookbook review of mine I have always stated I am not a good cook but I love reading cookbooks and I try and fail spectacularly. I am 99.9% fail to .9% nailed it. However, this is a lovely cookbook. The layout is my favorite. First an introduction. He was born in the Bronx then moved to New Orleans. His family is from Honduras. He then gives an equipment then an ingredients list. He explains what each item is for. His tone is friendly and warm. He then gets to the heart of the matter which is how to make the starter. The instructions are clear and concise. The only thing that might trip up readers is that he uses grams for measurements something Americans aren't used to. So get a good scale and welcome to the metric system. After 5 days or so you have a starter and the fun begins. Let's make bread! The book has great color photos and the instructions are clear no guesswork. There are a variety of about 35 different breads to make here. One interesting point, the author uses a small amount of spelt flour in his bread for digestibility and flavor. Nice! Thank you to Netgalley and the publisher for allowing me to read this book in exchange for a review.

I haven't had a chance to actually try the recipes yet, because it seems a kitchen scale is a pivotal ingredient and I haven't been able to get my hands on one in quarantine, but his steps seem straightforward and easy to follow, and the pictures are lovely. I also really like that there's a variety of recipes so it's not just one sourdough, but several options that all look and sound amazing. I'm excited to give it a shot.

This book is really lovely, it is full of really good info and tips on how to make sourdough - which is actually a very long process - the book is well worth purchasing for those of us who love all things organic and homemade- i loved it and will definitely be investing in a hard copy of the book.

Useful and well written book! I think this is the perfect time for this to come out, when everyone and their sisters are making sourdough. I appreciated the knowledge of this title which I don’t get from cookbooks on all types of bread, so I appreciate that this is JUST about sourdough!

I had a sourdough starter many years ago that performed well and wanted to make a new starter for use now, this book explains how. Great for the beginner as well as a more advanced baker. Beautifully illustrated. Love the variety of recipes.

Terrific guide to the world of sourdough bread the art of baking from starter on.Wonderful photos recipes step by step guide that I will be following.I cannot already smell the wonderful aroma of bread baking, #netgalley#Quatro

New World Sourdough was fun. It includes techniques, plenty of information and several recipes I'd love to try. For those who are wary of sourdough and how to make sourdough starters and such, this book has you covered.

I have been following Bryan Ford on instagram, so I was delighted to get a copy of his book. I am a self taught sourdough bread baker and was always delighted by his creations. The book is very thoughtful and opens with information about different flour types. All the recipes are straightforward, and what I most appreciate is that they are not long and complicated so this book is very good for a beginner baker but has enough diversity for all level of bakers. I baked a bread using his recipe and was happy with my results. I think it is a keeper.

This is a great book for those getting into baking bread. Part 1 is my favorite! You can easily find recopies online these days but an in-depth explanation of the items, ingredients, and process is harder to find. I also appreciate the depth this book goes into on making and maintaining a starter. I would buy the book just for this section. And this book goes into way more they just classic sourdough we are used to. English muffins! Pretzel Buns!! Bagels!!! Need I say more?

A very beautiful book for bread lovers. Recipes are well explained and can be achieved easily. I was happy to have access to this book during the pandemic when I started making my own bread.

Thank you NetGalley for this ARC.

This is one of the most accessible sourdough cookbooks that I have read. Bryan's explanation makes it easy for the most amateur baker to undertake baking with sourdough and succeed.

He breaks the steps down into easy steps based on what the overall goal for those are. He keeps it interesting with stories at the beginning explaining why he chose the recipe he chose and how it relates to NOLA, his upbringing, or his culture.

Almost every recipe in the book is something that I was excited to read about and try baking in my own kitchen. I can't wait to get baking!

I like the design of this book, and also the photographs are excellent. I love the recipe and instructions on how to make a starter. I have to try it.

Recipes for all those different kinds of bread look great. I have to try them out. I was especially drawn to the Coffee bread and can't wait to try to make one myself.

Thanks for the opportunity to read this! All opinions are my own.

I'm very interested in learning the techniques to make my own sourdough at home and this book is very good and it explains everything step-by-step with photos and tips. It also has lots of different recipes you can make using the sourdough that you've learned. Great book! The author even recreated a different version of "pao de queijo" (brazilian cheese bread) and as a Brazilian I'm actually excited to try his recipe.

Grounded in Bryan Ford’s Honduran roots, as well as his life in the Bronx and New Orleans, “New World Sourdough” is the book about bread that we didn’t know that we needed. This bread-making book focuses on communicating natural leavening techniques simply without compromising the amount of information that is shared. As a person who recently embarked on trying to make sourdough using tips from the Internet, I can unequivocally say that the informative but brief instructions laid out in the section of the book that Ford dedicates to technique was more helpful than any of the other resources that I found.

Recipes found in the pages of the book vary, from basic to exotic, all using reasonable ingredients and equipment that most of us have around our homes (no banneton baskets or lames here). In each recipe, Ford tells us not just what to do, but why we’re doing it (ex: folding the bread during the proofing process to build strength). The photography throughout this cookbook and sourdough manual is beautiful and simple, rather than “styled.” The only complaint that some readers may have is that Ford really insists that you use a scale to measure ingredients.

Bryan Ford’s “New World Sourdough” is, simply put, the cookbook about sourdough that the world needs right now. As naturally-leavened bread becomes trendy, it’s refreshing to encounter Ford’s simple yet delightful cookbook, which will be a welcome addition to your bookshelf for years to come.

Every five years or so, usually after the winter holidays, I grow a sourdough starter from the instructions in the Panera bread book. It’s not hard; it just takes an odd list of ingredients, including unwashed organic red grapes and whole milk yogurt, and about ten minutes effort over two days. The challenge lies in maintaining the greedy little creature and baking enough to make its maintenance worthwhile. I am not usually up to the challenge. Therefore, some time before the next winter holidays, I discover that there is a mildewed sourdough starter taking up valuable real estate in my refrigerator. So I clear out the container and go on with my life. A few years will pass before I decide that having a sourdough starter is a good idea, and the cycle begins all over again.

I brought this checkered past to my reading of New World Sourdough. What I wanted to learn from this cookbook more than anything was how to keep up with the care and feeding of a sourdough starter without it getting too overwhelming or out of control. And, in the very first chapter, I learned the two “secrets” to managing that issue: bake often and discard some of mature starter before feeding. So I walked away from the book happy.

The book itself was written in three parts: the first part was all about the basics; the second part had recipes for unenriched breads; the third part had recipes for enriched breads. The basic first part discussed growing and maintaining a sourdough starter, building and maintaining a levain, shaping, proofing, baking, and other information essential to bread baking. Each of the recipes assumed a mature sourdough starter was available, but referenced back to this first part for other necessary basic instructions. Due to my experience with the Panera sourdough experiments, I was surprised by how simple the growing the initial sourdough starter was. All it took was rye flour and water exposed to a day’s worth of wild yeasts, and four days of measuring, discarding, and feeding. As advertised in the publisher’s blurb, there were really no hard and fast rules for knowing when the starter was mature enough to use in baking; however, there were plentiful descriptions of what the various stages (including maturity) should look, feel, and smell like.

Both parts of recipes were structured the same. Each recipe began with a header note that gave a folksy anecdote about the origin of the recipe (or something to that effect). The header was followed by specific instructions about building the levain for that specific recipe, then mixing instructions, shaping instructions (if necessary), baking instructions, and any additional required instructions. In general, the recipe steps were very clear and concise. I also appreciated that each recipe was accompanied by at least one full color photograph of the final product.

Despite the similarities in the recipe execution, the variety of recipes in this book was quite impressive: from a basic pan rústico to pineapple cream filled beignets, and everything in between. In fact, I was so inspired by the variety that, after I finished reading the book, I placed orders for rye flour and for all purpose flour on Amazon. Hopefully, my orders will arrive soon so that I can grow a mature starter in time to use the Memorial Day weekend to experiment with it.

I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have yet to prepare any recipes from this book, but if I do, I will either update my blog or update this review with the results.

Sourdough. It is the hottest word other than Coronavirus right now. Bryan Ford does a wonderful job of explaining the craft of sourdough, how to start one, and how to use it to make a variety of tasty breads. The pictures are fantastic. The recipe directions are clear, even for someone relatively new to the world of bread making. My birote came out perfectly. I can see this becoming an instant best seller. Some of the ingredients are a little hard to source right now, so hopefully that changes as the world starts to open back up.

This book was really surprising to me. I had never heard of the author before so I didn’t know who he was. It turns out he is from Honduras and included several recipes from there. I lived in Honduras for several years for my work and was thrilled to have sourdough versions of the breads that I loved from there. Plus the tortillas made with coconut milk was a favorite of mine. I’m so happy to find so many distinct recipes not just from Latin America but also Europe, the Caribbean, and the United States. I bake a lot of bread, about half being with sourdough, and sometimes you want to change it up and try something different. Well this book has so many different recipes that I’m going to be trying! I’ve already started following on Instagram and the author’s blog. The flavors in the recipes are very different and creative. I’m just so excited about it!
The book itself is based on the premise that good things come to those who wait. So having time to make these recipes are essential because they all take planning, long rises, and more than one day. Which is fine if you have a weekend for it or are stuck quarantined at home. My schedule is pretty flexible so I don’t have an issue with the timing but you do have to read thru the recipe first to see how much time is going to be required since there isn’t a side note to let you know how long it takes.
Also I think this book could be a little intimidating to someone who has never baked bread or baked with sourdough before. On the individual recipes there are not detailed instructions given for each step. Rather it references the beginning chapters/sections of the book for you to look up the technique on how to proceed with that step. So at first glance the recipes look short and simple but they are not. Not to say that the recipes are hard, it’s just about practicing technique.
Some of the techniques are different than what I’m used to. For example for non enriched breads it recommends a squeezing technique of the dough instead of kneading, as well as using your hands to even do the initial mixing of the ingredients. I don’t like to be a messy baker so I‘m all about using a wooden spoon to initially mix the ingredients or using my favorite a Danish dough whisk. A lot of these doughs are like glue on your hands. I prefer to use my stand mixer after combining the ingredients and only finish kneading the dough by hand. But no instructions for using a mixer are given.
Also in the table of contents the page numbers are not given for each recipe so you have to flip thru the pages to find it or if you know the specific name of the recipe you can look it up in the index among all the other topics listed there.
For recipes, I give the book 5 stars. Breath of fresh air looking at these unique recipes!
For ease of following the recipes and the book layout 4 stars.
Total: 4.5 stars

Most home cooks who dabble in bread making likely default to flour, water, yeast, salt. I was one of them. When I thought of sourdough, the first thing that came to mind was San Francisco style bread and beyond the idea of fermentation I knew very little. New World Sourdough has changed my perspective. This book clearly demonstrates that the possibilities for a sourdough starter are endless. Everything from simple rustic breads to tortillas, and even desert breads can be created from this simple concoction.
Part 1 of this book is on techniques and I confess I felt a bit intimidated when I first read through It. It was only after I built my starter, using Bryan Ford’s instructions, that I realized how easy it really is. I now feel part chef, part scientist. However, I suspect many readers who are sourdough newbies will feel the same hesitation at first. While a few extra pictures and further breakdown of steps may have been beneficial here, I encourage readers to go for it!
Part 2 contains a wide range of recipes. Instructions are well broken down for novices like me. Photographs are bold and beautiful. Recipe selection contains several classics and extend to unique varieties that exhibit the author’s creativity. Bryan Ford’s passion, style and culture are clearly demonstrated in this book, well balanced by sourdough basics. I recommend this book to anyone interested in bread making.

This is an absolute wonderful book full of sourdough recipes! I cant wait to try them out! Theres a good variety of things to try that arent just the typical sourdough bread.

New World Sourdough by Bryan Ford is full of inspiration. There are detailed instructions and photographs to assist the would be baker succeed. The first portion of the book describes the different tools and ingredients you will need. At the end of the book the author tells you where to obtain these items. The next portion of the book teaches how to actually make your own sourdough starter. Making the starter seems like a long process, Not the amount of time each day but the amount of days to actually get your starter ready to use for baking. Mr. Ford 's family is from Honduras and this influences his baking. Many of his recipes have an ingredient that derives from Mr. Ford's heritage. The book is further separated into two groups Rustic Breads and Enriched Sourdough breads. There are approximately 15 -18 recipes per group. The photographs are beautiful and makes the breads connect with your tastebuds. Bryan Ford has a widely popular blog and Instagram page, I believe this book is coming at the right time since many people are home now and wanting to try new things and not run out to the grocery store. The book is a keeper and well done!
I would like to thank the publisher, the author and NetGalley for an ARC in exchange for an honest review.

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.

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.

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!

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.

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.

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.

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.

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.