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Episode 328: An Offbeat Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, and More With Jonathon Stevens
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Sisällön tarjoaa Margaret Green and Maggie Green. Margaret Green and Maggie Green tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
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:
Why sourdough is the essence of bread, not just a style.
Insights into his three tenets: more hydration, fermentation, and heat.
Recipes and Inspiration from The Hungry Ghost Bread Book:
Jonathan’s formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more.
How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones.
Jonathan’s Publishing Journey:
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.
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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