Our friend Artisan Bryan is from New Orleans, and I’d like to think he’d be proud that he converted this muffuletta-hater into a muffuletta-believer.
I have seen dozens of bread bakers post their bagels online, and I have never been interested in making them myself. I would not have made them if not for this book. Now, knowing they are so simple, delicious, and crowd-pleasing, I will absolutely make bagels again.
For this week’s bake I wanted something to share that could be either part of a meal or a solo snack. Bonus points if it could last a few days and was vegan. The sea salt and olive oil tin loaf fit the bill.
This weekend I strayed from leavened breads and fell into an abyss of discard recipes. I aimed for the moon and I got t-boned by an asteroid.
For my second dance with New World Sourdough, I tackled the Honduran roll semitas de yema. I've seen Ford and his followers making this on Instagram for months, and I was eager to taste them for myself. I had never eaten a semita before, and they look similar to Mexican conchas, which I don't particularly like. Based on the abundance of sugar, butter, and eggs in this recipe, I had faith that these would be plenty delicious.
For my first date with New World Sourdough, I chose to start with the first bread in the book: pan rustico. Right now NWS and I are just getting to know each other, and I need to learn its looks and tastes and methods. If this basic country loaf worked out, it would bode well for the health of our long-term relationship.
Bryan Ford (@artisanbryan) inspires me like no other baker. His flavors draw on the southern and Latin cultures I grew up with. His methods and ingredients are within reach of home bakers. When people around the globe try his recipes, he supports his followers and makes them feel like friends. At present I have made … Continue reading New World Sourdough: Let’s Dance