The Hungry Ghost Bread Book: An Offbeat Bakery?s Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More
Language: English
Published by Chelsea Green Publishing Co, 2024
- Softcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
AbeBooks seller since December 20, 2007
Condition: Used - Good
£ 11.98
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Add to basketItem description from seller
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. What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft. 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 BreadFig & Sage BreadPotato-Thyme FougasseSesame-Spelt CrackersRosemary Walnut Scones The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder. "The Hungry Ghost feeds more than spirits with its spectacular breads."?Saveur (naming Hungry Ghost Bread a "Great American Bread Bakery").…
Seller Inventory # 00109879967
- Title
- The Hungry Ghost Bread Book: An Offbeat Bakery?s Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More
- Author
- Jonathan Stevens
- Publisher
- Chelsea Green Publishing Co
- Publication year
- 2024
- Condition
- Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1645022609
- ISBN 13
- 9781645022602
LONGLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARD 2024
What does it take to create truly great bread? Jonathan Stevens, co-owner of ‘Hungry Ghost Bread’ in Massachusetts, USA, has pondered this question over thirty years of baking, and he answers it in his new book The Hungry Ghost Bread Book, which is a window into one artisanal baker’s craft and a guide to the wonderful, awe-inspiring world of sourdough.
Stevens believes that great baking is more than just process; it is a ritual that demands attention, physical proximity, close observation and continual adjustment, connecting us with a 10,000-year-old craft.
Sourdough, declares Stevens, is not a style of bread. It is bread.The humble 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 ‘Mores’ – More Hydration, More Fermentation, and More Heat in the oven.
Inside The Hungry Ghost Bread Book you’ll find tools, techniques, insights, short-cuts, ingredients, warnings and a handful of haikus. Stevens shares 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
For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book offers stunning results: bread that bites back, heels worth chewing on and scraps worth toasting.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
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