In today’s episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn’t a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven.
Today on the show:
- Jonathan’s Philosophy on Sourdough:
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- Why sourdough is the essence of bread, not just a style.
- Insights into his three tenets: more hydration, fermentation, and heat.
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- Recipes and Inspiration from The Hungry Ghost Bread Book:
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- Jonathan’s formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more.
- How the book and bakery merges ancient bread-making traditions with modern techniques.
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- Jonathan’s Publishing Journey:
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- The story behind getting a book deal and bringing his bread-making philosophy and formulas to print.
Whether you’re a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.
Listen to Episode 328 below:
Things We Mention In This Episode:
Christmas Cookie Baking Guide by Maggie Green
The Bread Builders: Hearth Loaves and Masonry Ovens
Flatbread and Flavors: A Baker’s Atlas by Naomi Duguid and Jeffrey Alford
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