{"product_id":"the-hungry-ghost-bread-book-an-offbeat-bakerys-guide-to-crafting-sourdough-loaves-flatbreads-crackers-scones-and-more-9781645022602","title":"The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More","description":"\u003cp\u003e\u003cstrong\u003eLonglisted for the Andr? Simon Award for Food Books for 2024\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"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 \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e and other fermentation bestsellers\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"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\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eFor the adventurous home baker and small-scale commercial baker alike, \u003cem\u003eThe Hungry Ghost Bread Book\u003c\/em\u003e is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eWhat 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.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Hungry Ghost Bread Book \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eis a window onto one baker's artisan approach to sourdough bread--the culmination of his time in the tide of dough.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eSourdough, declares Stevens, is not a \u003cem\u003estyle\u003c\/em\u003e of bread. It \u003cem\u003eis \u003c\/em\u003ebread. 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.\" \u003cstrong\u003eMore hydration, more fermentation, and more heat in the oven.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eInside 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: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eEight-Grain Bread\u003c\/li\u003e \u003cli\u003eFig \u0026amp; Sage Bread\u003c\/li\u003e \u003cli\u003ePotato-Thyme Fougasse\u003c\/li\u003e \u003cli\u003eSesame-Spelt Crackers\u003c\/li\u003e \u003cli\u003eRosemary Walnut Scones\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eThe results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"The Hungry Ghost feeds more than spirits with its spectacular breads.\"--\u003cem\u003eSaveur\u003c\/em\u003e (naming Hungry Ghost Bread a \"Great American Bread Bakery\")\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eJonathan Stevens\u003c\/strong\u003e 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 \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cem\u003eBoston Globe\u003c\/em\u003e, \u003cem\u003eSaveur\u003c\/em\u003e, and \u003cem\u003eTaste\u003c\/em\u003e, 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.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eRichard Miscovich\u003c\/strong\u003e is a Department Chair and teaches artisan bread baking to culinary students at Johnson \u0026amp; Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. In 2014 he received the Johnson \u0026amp; Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d'Escoffier Society. He is the author of \u003cem\u003eFrom the Wood-Fired Oven \u003c\/em\u003eand instructs the online Craftsy course \"Handmade Sourdough: From Starter to Baked Loaf.\" \u003c\/p\u003e\u003cbr\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Default Title","offer_id":50874559987986,"sku":"9781645022602","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_fceb544f-8d0c-4219-912c-6de2c9cf59d9.jpg?v=1737999237","url":"https:\/\/surprise-castle.myshopify.com\/products\/the-hungry-ghost-bread-book-an-offbeat-bakerys-guide-to-crafting-sourdough-loaves-flatbreads-crackers-scones-and-more-9781645022602","provider":"Surprise Castle","version":"1.0","type":"link"}