Bryan Ford's best-selling debut cookbook, "New World Sourdough," was released last year.
Courtesy of Bryan FordOver the past year, Bryan Ford has become one of the hottest names in baking, with a growing audience of devotees who keep tabs on his culinary exploits via his mouthwatering Instagram account and immersive blog, Artisan Bryan.
Ford’s best-selling debut cookbook, New World Sourdough, was released last year. A vivid exploration of breads from North, Central, and South America made with natural fermentation, the book pushes back against conventional notions of what artisan bread can and should look like.
“I wanted to make a book that reflected my heritage and roots, while also providing some of the more traditional European recipes,” says Ford, who grew up in an Afro-Honduran family in New Orleans. “I believe we should always bake with our hearts and souls, and that our upbringing plays a big part in the flavors we should aspire to consume.”
Ford has struck a chord with home bakers, providing a thoughtful yet encouraging tone when offering recipes and advice.
“I think that baking at home satisfies a primal instinct—bread is so fundamental to our homes, no matter what culture you come from,” Ford says. “The past couple of years has been intense, and as I continue to share sourdough and baking recipes of Latin American origins, I feel like I am finding my voice.”
Ford’s advice to home bakers? “I believe far too often, social media focuses on certain aesthetic traits in bread and baking that can be discouraging to new bakers. If you are a home baker, you should be focused on enjoying the process and eating [and] sharing delicious bread with your loved ones. Worrying about how much water goes into your dough is a pointless exercise!”
Audiences around the country will be introduced to Ford this summer, when his new show, The Artisan’s Kitchen, premiers on the multi-platform Magnolia Network. He’s currently working on his second cookbook, which will focus exclusively on Latin American baked goods, and is also starting his own media company, Flaky Biscuit Media, which will amplify diverse voices through stories, recipes, and various audio visual projects. “It will focus on food, music, travel, art and everything in between the delicious layers of life,” Ford explains.
Ford, 32, currently resides in New Orleans. He recently shared a few of his all-time favorite places, foods, and things related to baking.
Favorite bakeries. “My favorite bakery in the U.S. right now is Gusto Bread in Long Beach, Calif.—a beautiful representation of what a Latin American focused, artisanal/organic bakery should be. My favorite bakery outside of the U.S. is Gleba in Lisbon, Portugal. The mission of this bakery is beautiful, aiming to reinvigorate the food scene with Portuguese wheat varieties, milling everything in-house and using sourdough.”
Must-have ingredient at home. “Having a variety of different flours will ensure successful baking at home. Using small amounts of whole wheat, rye, and spelt flour can add a nice pop in flavor to whatever it is you are baking. I like to use whole grains like those in small amounts (around 10% of my mix) to ensure there will still be good volume and texture to the bread.”
The one kitchen tool I can’t live without. “Scale! Weighing ingredients with a scale is the best way to bake because there is no subjectivity involved when weighing ingredients. You know exactly how much you need and don’t need separate measuring cups, teaspoons, etc.”
Favorite film or show about the art of baking. “I love the [Netflix] show Cooked. There is an episode (“Air”), that’s great because it talks about the origins of bread in Africa and tells different stories about baking.”
Favorite baked good. “I love semitas de yema because they remind me of my childhood. This is a pan dulce (sweet bread) typical in Honduras and my parents used to bring them home to us all of the time to enjoy in the afternoon. Try your local Central American bodega or market to find a bag!”
This interview has been edited for length and clarity.
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Great Escapes: Sourdough Maestro Bryan Ford’s Favorite Things About Baking Bread - Barron's
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