Bakers, Makers, Movers & Shakers You Need to Know

THE SOURDOUGH EXPLORER

Bryan Ford

BRYAN FORD

ARTISAN BRYAN / MIAMI, FLORIDA

When Bryan Ford’s cookbook, New World Sourdough, first came out, it seemed to be perfect timing. The world was rediscovering the sourdough art during COVID-19 pandemic shutdowns and stay-at-home orders, and this baker with Honduran roots and a New Orleans, Louisiana, upbringing had just the cookbook to whet appetites. It became an instant best seller, providing Bryan the opportunity to donate 5% of profits to various charities that make a much-needed difference, like Black Women’s Blueprint. The cookbook is a grand culmination of Bryan’s work on his blog, Artisan Bryan, a deep dive into sourdough and bread-baking from various cultures and cuisines.

New World Sourdough

Above all, Bryan hopes to introduce sourdough into a new, diverse context. “There are so many different cultures that have taken sourdough and made it their own. And there are so many breads that you can transform into sourdough,” he says. Take his sourdough takes on two South American classics, pan de coco and semitas de yema. Both are delicious icons in their own right, but Bryan has introduced them to a new base in the form of fervent sourdough bakers. Recently, Bryan worked on a video companion to his smash cookbook, offering visual learners a new way to recreate his sourdough recipes. “I wanted to offer a literal hands-on experience for people who bought the cookbook,” Bryan says. There’s much more on Bryan’s horizon, and you can bet it’ll be coming with a heavy dusting of flour and a well-fed starter.

Bryan Ford Bread
Photography Courtesy of Bryan Ford

FOLLOW: artisanbryan.com

INSTAGRAM: @artisanbryan

1
2
3
4
5
6
7
8
9
10
11
Previous articleWalnut Cream Cake
Next articleMama’s 7UP Pound Cake

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.