Overview
“A beautifully written book by a true artisan…take your bread-making to the next level.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation
Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over 30 years of baking: What does it mean to take on the practice of bread?
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 results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder.
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