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

Hungry Ghost Bread

The Hungry Ghost Bread Book

The Bread Builders: Hearth Loaves and Masonry Ovens

Flatbread and Flavors: A Baker’s Atlas by Naomi Duguid and Jeffrey Alford