Hungry Ghost Bread Book: An Offbeat Bakerys Guide to Crafting Sourdough Loaves, Flatbreads, Crackers

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 Bread
• Fig & Sage Bread
• Potato-Thyme Fougasse
• Sesame-Spelt Crackers
• Rosemary Walnut Scones

"The Hungry Ghost feeds more than spirits with its spectacular breads."--Saveur (naming Hungry Ghost Bread a "Great American Bread Bakery")