An Evening Exploring The Hungry Ghost Bread Book with Jonathan Stevens and Jonathan Bethony

Join The Hungry Ghost Bread Book : An Offbeat Bakery’s Guide to Crafting Sourdough Loaves, Flatbreads, Crackers, Scones, and More author Jonathan Stevens, Seylou Owner Jonathan Bethony, and Bold Fork Books for an evening exploring the practice of bread.

ABOUT THE BOOK

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 and more.

The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder.

ABOUT THE AUTHOR

Jonathan Stevens is co-owner of Hungry Ghost Bread in Northampton, MA, nominated six times for the James Beard Awards. His bread has been featured in the New York Times, Boston Globe, Saveur, and Taste, among other publications. He has taught baking workshops throughout New England and is ready to sit on your kitchen countertop. He’s also a poet, songwriter, and inveterate cyclist. Previous jobs have included: window washing, rough carpentry, housing advocacy, traditional Inuit medicine research, and merchant marine deckhand in the Gulf of Mexico. His songs can be found on Spotify, and the poems are slipped into bread bags at work. He lives on the edge of Conway State Forest with his partner, Cheryl Maffie, and a sharp bread knife.

ABOUT THE MODERATOR

Jonathan and Jessica, husband and wife duo, started Seylou in 2017. Jonathan's extensive study and work in the San Francisco Bay area and the Washington State University Bread Lab prepared him to open a whole grain, locally sourced fresh milled sourdough bakery on the East Coast closer to their families.

Jonathan's passion for bread and local grains began on a trip to Senegal in 2007, and provided the inspiration for what is now Seylou. The word Seylou is the name of an eagle in the Senegal region. Senegal is a place that Jonathan continues to visit and support to this day and is home to many dear friends.