Bryan Ford

This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake with folded edges for a rustic look.
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I find nothing more satisfying than recreating the unique breads of Latin America in my own kitchen. I especially love when the bread is meant to be stuffed with savory fillings and drowned in spicy salsa—in Mexico, the torta ahogada is just that. Birote (pronounced bee-row-teh) is a crunchy, darkly baked sourdough bread said to have a flavor unique to the environment of Guadalajara, but if you grab your favorite beer and some limes, you’ll come pretty close!