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Episode 328: An Offbeat Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, and More With Jonathon Stevens
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Margaret Green and Maggie Green에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Margaret Green and Maggie Green 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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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