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