The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loa

Description: FREE SHIPPING UK WIDE The Hungry Ghost Bread Book by Jonathan Stevens, Richard Miscovich 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 bakers 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. Stevenss 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 youll 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 BreadFig & Sage BreadPotato-Thyme FougasseSesame-Spelt CrackersRosemary 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. FORMAT Paperback CONDITION Brand New 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. Hes 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.Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & 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 & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis dEscoffier Society. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course "Handmade Sourdough: From Starter to Baked Loaf." Review "More than any baker I know, Jonathan embraces the unpredictability of bread-making. Indeed, as revealed in the pages of this book, he makes these challenges into a kind of poetic partnership. The dirty little secret is that we professional bakers are in constant dance and strife with uncooperative grains, reluctant ovens, and either stilted or exuberant fermentation. Our victory is that we manage, by hook or by crook, to have things looking mostly right when the bakery door is unlocked. This beautiful book will serve as both guidance and reassurance to the aspiring baker that we are all aspiring bakers."—Barak Olins, James Beard Award–winning baker, ZU Bakery"Through story, poems, and recipes, Jonathan Stevens reminds us why we bake and offers us the tools to become better bakers along the way: MORE HYDRATION, MORE FERMENTATION, MORE HEAT IN THE OVEN! Beautifully written, with profound ruminations on baking as an act of (Neolithic) revolution. Brilliant!"—Jennifer Lapidus, founder, Carolina Ground; author of Southern Ground"Bread is a fun, vast topic whose technical side can intimidate. In The Hungry Ghost Bread Book, Jonathan Stevens finds so much pleasure in bread and makes baking so wholly approachable that you might never realize how grounded the recipes are in the ways that a professional makes bread really delicious."—Edward Behr, editor, The Art of Eating"This is a beautifully written book by a true artisan. Jonathan Stevens has been refining his techniques and recipes for decades at Hungry Ghost Bread in Northampton, Massachusetts. He opens the book with a riveting account of the rhythms and textures of the bakerys daily grind, then breaks down the different breads with clear and concise recipes for making them at home and even suggestions of alternative uses for overproofed dough. 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"Its impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing. And while you may open this book initially for the recipes—of which there are plenty of great ones—youll leave with a mind full of sound processes, techniques, and a new set of bakers sensibilities."—Maurizio Leo, author of James Beard Award–winning The Perfect Loaf"The Hungry Ghost Bread Book is a throwback to the classics that inspired me to become a baker. This book is far more than its many excellent recipes. Its about caring about your ingredients, caring about the craft, and most of all, making the good stuff and feeding the people. I am inspired to bake all over again."—Mark Dyck, host, Rise Up! The Baker Podcast; founder, Bakers4Bakers.org"Reader, this book is one of a kind; the most original work Ive ever read on crafting sourdough bread. Even if youre not sure whether youre up to wrestling with the stuff (and honestly, its not for everyone), you should read this book just for the exhilarating high youll be floating in when you set it down. The author knows his stuff, but hes not just teaching—hes doing. Hes wrapping his arm around you and slipping you into his bread-woven life. I truly think hes something of a witch (the fermentation he conjures definitely has the aura of enchantment). Go put a handful of unbleached flour into a bowl and wet it with a good splash of well water—and see who comes calling . . ."—John Thorne, food writer; author of James Beard Award–winning Pot on the Fire"Artisan bread pioneers Cheryl Maffie and Jonathan Stevens have been indoctrinating countless other bakers and bread lovers into the Church of Gluten with their breads for over twenty years. The Hungry Ghost Bread Book offers a unique look into the philosophy and methods behind their beloved breads. Theirs has long been one of my favorite bakeries anywhere, and now the joys of Hungry Ghost are accessible far beyond the Pioneer Valley."—Andrew Janjigian, head baker, Wordloaf; author of Breaducation"Jonathans enthusiasm for sourdough bread jumps off every page! You might not be able to get to his world-class Hungry Ghost Bread bakery, but you can make these recipes, which are simple enough for beginners yet will inspire even die-hard bread-heads. Just reading this marvelous cookbook is half the fun, because Jonathan leavens his recipes with decades of hard-earned knowledge, from sourdough science to eccentric lore, puns, and poetry: even a bad day baking/beats merely making dough. Amen!"—Andrew Coe, award-winning food historian; bread fanatic"Jonathan Stevens leads you into his head and his work, escorting you with stories and poems through Hungry Ghost Breads great recipes. The crackers are spectacular! As you learn how to make good naturally leavened bread—and what to do when the bread dough goes awry—youll learn how this lively baker and bakery came to be, too."—Amy Halloran, regional grain advocate; author of The New Bread Basket"I struggled to write a blurb for this book—and not because I didnt like it. Its just that every time I tried to write a few words, I discovered they were already written by Jonathan. I kept coming back to the three mores of bread baking: more hydration, more fermentation, more heat! This book is enjoyable and inspiring to read, with attention not only to the bread, but to family and community, too."—Thomas Leonard, author of The Bread Book"Stevens flavors [this] book with unique phrases, wit, and a sprinkle of philosophy . . . As enticing as warm, buttered bread straight from the oven, The Hungry Ghost Bread Book is an alluring and playful invitation to get started on some sourdough."—Foreword Reviews Details ISBN1645022609 Author Richard Miscovich Pages 208 Publisher Chelsea Green Publishing Co Year 2024 ISBN-13 9781645022602 Format Paperback Publication Date 2024-11-14 Imprint Chelsea Green Publishing Co Subtitle An Offbeat Bakerys Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More Place of Publication White River Junction Country of Publication United States Illustrations Black and white illustrations throughout Audience General US Release Date 2024-11-14 ISBN-10 1645022609 UK Release Date 2024-11-14 DEWEY 641.815 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! 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End Time: 2025-01-29T03:13:25.000Z

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