New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More

Muy buen libro, con excelentes ilustraciones y explicaciones claras y concisas. Lo mejor de todo es que, además, las recetas funcionan. Bryan Ford destaca por hacer buenas recetas con un estilo desenfadado y facilitando al máximo el proceso. Recomendable 100%.

I found the book a little disappointing. Perhaps I had different expectations. The book is perhaps not a bad book, but I was expecting some techniques that I did not know. So far what I have read is a bit of a disappointment so far. I have been baking for at least the last 4 decades and when I buy a book on baking, I typically pick up one or two useful tips. But I found it hard to say that about this book. Maybe good for someone starting out.

A lot of nice recipes and good tips on how to make sourdough.

It's a very good book, enjoyed the way that Bryan views the sourdough world, lot of enriched recipes, which are always a challenge while working with wild yeast, would never imagined that I would see pão de queijo in the book, even if it's not the traditional way it is awesome to see Latin America bread recipes getting the space that they deserve.

Muy buen libro