The Hungry Ghost Bread Book : An Offbeat Bakery’s Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More
Book Details
Format
Paperback / Softback
ISBN-10
1645022609
ISBN-13
9781645022602
Publisher
Chelsea Green Publishing Co
Imprint
Chelsea Green Publishing Co
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Sep 5th, 2024
Print length
208 Pages
Weight
212 grams
Dimensions
15.20 x 20.30 x 2.50 cms
Product Classification:
General cookery & recipesGeneral cookery and recipesTV / Celebrity chef / eateries cookbooksTV / celebrity chef cookbooksHealth & wholefood cookeryHealth and wholefood cookery / healthy eatingCookery / food by ingredient / food groupsCookery by ingredientBakingCakes, baking, icing & sugarcraft
Ksh 3,600.00
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A delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough for adventurous home bakers and small-scale commercial bakers alike
“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.
“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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