The universe is really laughing its ass off. This is the final post on New World Sourdough for the foreseeable future.
New World Sourdough
New World Sourdough: Pretzel Rolls
These pretzel rolls would make fun sliders, but I just ate them out of hand. Put them on the side of any meal, dip them in mustard, or feed them to squirrels and take cute photos. They are truly versatile and worth the effort.
New World Sourdough: New Orleans French Bread
This bread is, dare I say, perfect. The crust is crisp without a hint of toughness. The crumb is soft and fluffy. It would indeed be perfect for a po’ boy, but if couldn’t resist eating it straight.
New World Sourdough: Birote + Muffuletta Rolling with the Punches
This round of New World Sourdough explored a bread I am very excited about: birote. A product of Napoleonic imperialism, birote infuses the French baguette with Latin American flavor.
New World Sourdough: Toasty Seed Sour + Pumpkin Shaping
They aren't pretty enough to brag about, but not ugly enough to make fun of. Why even put them on the internet, then?
New World Sourdough: Mallorcas + Baguettesplosion
I put this mallorca recipe in the same category as Artisan Bryan's regular pan de coco, muffuletta rolls, and semitas de yema: their flavor is unlike any traditional American baked good, and I will be making them again.
New World Sourdough: Whole-Grain Pita Bread + Ligurian Focaccia and Discard Pretzels
New World Sourdough is a 2020 cookbook by Bryan Ford. I will not be reproducing Ford’s recipes in my blog. Read his blog, buy his book, support his work. The New World Sourdough whole-grain pita bread recipe is as easy as it looks. The recipe is a standard flour, water, salt, yeast combo. The only … Continue reading New World Sourdough: Whole-Grain Pita Bread + Ligurian Focaccia and Discard Pretzels
New World Sourdough: Choco Pan de Coco + Bagel Lessons
The dough was too dry to effectively shape into balls. As noted above, this recipe adds a lot of dry ingredients to the regular pan de coco recipe without corresponding increases in fat or other liquids. I doubt that using butter instead of coconut oil would have helped. In addition to creating a drier dough, the shaped loaves grew very little while proofing--a problem I've never had with pan de coco.
New World Sourdough: English Muffins + Bonus Pan de Coco
To the untrained eye, English muffins are mystical. How are they cooked? Why are they so flat? Where do the nooks and crannies come from? Making them myself unmasked the magic but opened my eyes to the joy that is cooking English muffins.
New World Sourdough: Muffaletta Rolls
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.