Additional information
by Jonathan Stevens (Author), Richard Miscovich (Foreword by)
2024 Foreword INDIES Book of the Year Awards Finalist for Cooking
Longlisted for the André Simon Award for Food Books for 2024
"A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level."--Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers
"It's impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing."--Maurizio Leo, author of James Beard Award-winning The Perfect Loaf
For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough.
The Hungry Ghost Bread Book is a window onto one baker's artisan approach to sourdough bread--the culmination of his time in the tide of dough. Sourdough, declares Stevens, is not a style of bread. It is bread. The sourdough starter--the microbial community used to inoculate bread dough--transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens's unique approach to working with sourdough can be summed up by three tenets, each of which begins with "more." More hydration, more fermentation, and more heat in the oven. Inside these pages, you'll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You'll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including:
- Eight-Grain Bread
- Fig & Sage Bread
- Potato-Thyme Fougasse
- Sesame-Spelt Crackers
- Rosemary Walnut Scones
Author Biography
Jonathan Stevens is co-owner of Hungry Ghost Bread in Northampton, MA, nominated six times for the James Beard Awards. His bread has been featured in the New York Times, Boston Globe, Saveur, and Taste, among other publications. He has taught baking workshops throughout New England and is ready to sit on your kitchen countertop. He's also a poet, songwriter, and inveterate cyclist. Previous jobs have included: window washing, rough carpentry, housing advocacy, traditional Inuit medicine research, and merchant marine deckhand in the Gulf of Mexico. His songs can be found on Spotify, and the poems are slipped into bread bags at work. He lives on the edge of Conway State Forest with his partner, Cheryl Maffie, and a sharp bread knife.
