Name: The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More (en Inglés)
Price: 30.58 USD
Availability: InStock
Author: Stevens, Jonathan
ISBN: 9781645022602

portada The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More (en Inglés)

The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More (en Inglés)

Formato

Libro Físico

Autor

Jonathan Stevens

Editorial

Chelsea Green Publishing Company

Idioma

Inglés

N° páginas

208

Encuadernación

Tapa Blanda

Dimensiones

20.3 x 15.2 x 2.5 cm

Peso

0.57 kg.

ISBN13

9781645022602

Categorías

Libros de cocina de cocineros famosos y de televisión
Panes y elaboración de pan

The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More (en Inglés)

Jonathan Stevens (Autor) · Chelsea Green Publishing Company · Tapa Blanda

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Reseña del libro "The Hungry Ghost Bread Book: An Offbeat Bakery's Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More (en Inglés)"

For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough. What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft. The Hungry Ghost Bread Book is a window onto one baker's artisan approach to sourdough bread--the culmination of his time in the tide of dough. 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. "The Hungry Ghost feeds more than spirits with its spectacular breads."--Saveur (naming Hungry Ghost Bread a "Great American Bread Bakery")