Amazon.it:Recensioni clienti: New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More (English Edition)

OSWALDO CERTAIN SIMAS DE PAULA

A new way to approach sourdough

Recensito in Brasile il 18 agosto 2020

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.

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Omero Escobar

Un libro funcional.

Recensito in Messico il 20 dicembre 2020

Acquisto verificato

Es un libro con explicaciones claras y precisas. Fácil de seguir las recetas, además cuenta con breves notas sobre los panes, lo cual, siempre es un gusto aprender. Muy recomendable.

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DAN-DI

great one!

Recensito in Germania il 15 luglio 2020

Acquisto verificato

looooove this book!

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Audrey Desau

Best taste ever

Recensito in Canada il 27 gennaio 2021

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Here’s some of my yummy confections 😋 not easy to work with sourdough but really the best taste! Love the book

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martha cao romero

Excelente libro

Recensito in Messico il 20 aprile 2022

Acquisto verificato

Muy buen libro

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Renata

Muito Bom!!!

Recensito in Brasile il 20 ottobre 2020

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Receitas diferentes e variedade de pães de vários lugares do mundo. Adorei!!

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C

Disappointing

Recensito negli Stati Uniti il 18 agosto 2020

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You'll notice that many of the 5 star reviews (at the time of my order) are from people who haven't even received the book yet. Anyhoo. So far I'm underwhelmed with the recipes. I hope that changes as I try more of them.

As far as the book goes, it's a pretty sloppy job. It's like an amateur put this together. The main issue? There are 7 recipes with incorrect or missing information. He gives corrections on his blog for 6 of them, but I've found a 7th. I understand a typo or two. But 7 recipes? It took 2 months to receive the book because of so much demand. Yay - that's great for Bryan. But we're now in what, the 3rd printing? Maybe still the 2nd. Either way, the mistakes have still not been corrected. They just keep printing the incorrect recipes.

It's printed on cheap paper (like really cheap for a cookbook), and the layout isn't even correct. The print is too close to the spine which means you have to push the book down or pull the pages to read it.

There are no page numbers for the recipes in the table of contents, so you're just flipping through the book trying to find that recipe. Others have mentioned having to flip back to the beginning of the book for important technique details. I agree somewhat, but I do understand that including that information in every single recipe would make the book thicker and cost more. But it is a bit annoying.

I do LOVE that there are measurements by weight!!!! Thank you!

I'm going to keep trying the recipes. Hopefully this book wasn't just about the hype.

***Edit: I had to change my review from 2 stars to 1 as I tried more of the recipes. The ideas are great, but these recipes weren't tested enough and this book wasn't ready for publication. I think it was rushed because of the baking frenzy during the pandemic. I've been baking bread for 20 years, including sourdough. Some of the instructions just do not make any sense, and of course you have all the mistakes in the recipes.

160 persone l'hanno trovato utile

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Frances

Hard to Read the Small, Light Font on the Gray Background - Not Enough Contrast for Older Bakers

Recensito negli Stati Uniti il 11 agosto 2020

Acquisto verificato

I was so very much looking forward to getting this book, but I CAN'T READ the bound book. The FONT TYPE IS LIGHT, and the FONT SIZE IS SMALL, making reading on a gray background very hard because there is NO CONTRAST. ITALIC are not appropriate for reading at 10 pt on gray. In order to bake, i have to make a blown up copy, which defeats the purpose of purchasing the book.

Also, it's HARD TO BAKE along when you have to FLIP back and forth many times to the front of the book to follow steps that are not outlined right there in the recipe. Who wants dough covered marks on the pages of their new book.

For example, my recipe is on page 131: Making final dough: Step 1, Mixing dough: Method 2 (page 27). Shape and proof dough: Step 2, Shaping Dough, Method 1-Tension Roll (page 28).

When you're using any recipe, you expect to have all instructions included on the page(s) of that recipe. I will look on your blog for the corrections, and will mark them in the book, before I begin baking. It'll take a bit longer to get to the end result, but hoping that the results are great as others have said.

I hope this review helps others who are excited to try the recipes, but also for them to know what to expect when reading, and following the recipes as they bake.

UPDATE 1: I tried the Hard Dough recipe and it's NOT like the original. It's much softer, and is a sandwich loaf (see photo). It's great tasting, but not like the real thing. I guess “new world” means it shouldn’t taste or have the texture even slightly resembling the original! UPDATE 1a: Add some whole wheat flour to this recipe and the flavor will be a bit more like the original, but the texture is still "new world."

UPDATE 2: Someone else posted that there are no page numbers for the recipes in the table of contents, so you're flipping through the book trying to find a recipe.

As mentioned by the same person regarding techniques, there is a lot of white/wasted space, and even if the font was larger, different page layouts could have used that white space in better so that each recipe could have included all technique information without making the book thicker.

Also, I think the larger than life images in the book could easily have been downsized to still fit a recipe with techniques on a page.

61 persone l'hanno trovato utile

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Dee

Check author’s blog for recipe corrections - unique recipes

Recensito negli Stati Uniti il 5 agosto 2020

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Impossibile caricare il contenuto multimediale.

I preordered Bryan Ford’s - New World Sourdough. Did not receive it till August 2nd- Amazon said even though I preordered, they were sold out. I must say I was disappointed when I learnt that he had a list of errors in the book- which he addressed on his blog. (See the attached pic or go on his blog - before you try the recipes) Since I got the second print run I thought I would get the revised book. I received the book without the changes.
Anyway the recipes looked amazing and I promptly tried the Choco Pan De Coco, Bananas Foster Sourdough and Tortillas De Harina. My home smells divine!
Cannot wait to try more of the recipes.

59 persone l'hanno trovato utile

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emmsf

Full of errors and inconsistencies

Recensito negli Stati Uniti il 4 ottobre 2020

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I had high hopes for this book, and I love the spirit behind it. It is cheerful, exuberant and the Latin spin on old classics is refreshing and new. BUT the book is full of errors. There is nothing more annoying than finding inconsistencies, errors and oversights in recipe after recipe. In one recipe, coconut and quinoa is added to the dough, but then the instructions tell you to sprinkle those same ingredients on top instead. One recipe tells you to add toasted seeds to the dough, but the photograph shows a thick layer of seeds coating the bread - the recipe makes no mention of this. One recipe instruct you to bake the bread in a loaf pan, but the photograph shows a rustic, oval artisan loaf. It wouldn’t be impossible to improvise, or to figure out what was really meant, but that defeats the purpose of learning from the author‘s expertise. Repeatedly, the photographs do not reflect the actual recipes. It’s confusing and unhelpful. I really wanted to love this book, but the sloppy production and lazy editing make it very difficult to use.

49 persone l'hanno trovato utile

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5 stelle		78%
4 stelle		12%
3 stelle		5%
2 stelle		2%
1 stella		3%

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

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