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Our cookbook of the week is New World Sourdough by Bryan Ford. To attempt a recipe from the ebook, take a look at: Coco rugbrød, birote and tortillas de harina (flour tortillas).
Endless photos of interiors so ethereal you’d want to carry your hand beneath a slice to catch the toppings as they slip via the air pockets, the sourdough bread universe extends far previous what Instagram crumb pictures would lead you to consi der. Crusty boules and rustic baguettes might dominate social media, however they characterize a fraction of the prospects.
A compact loaf of basic Honduran pan de coco (coconut bread), as Bryan Ford emphasizes in New World Sourdough (Quarry Books, 2020), “is no less ‘sourdough’ than a crunchy batard with an open, light crumb.” While nation loaves, miches and focaccias might occupy bakery cabinets and on-line recipe databases, altern atives for pure leavening run a lot deeper.
Informed by his Honduran heritage and New Orleans childhood, the Miami-based baker shines a light on the likes of Puerto Rican pan de agua (water bread), Jamaican onerous dough and Brazilian pão de queijo (cheese bread). Instead of utilizing baking soda and eggs to assist tortillas de harina (flour tortillas) puff up — as his mom does, relying on intuition and repetition slightly than a recipe — Ford incorporates a levain (a pre-fermented combination of sourdough starter, flour and water).