Jeffrey Hamelman

Chad Robertson/ Guide to Making Sourdough Bread/ Jeffery Hamelman/ King Arthur Flour/ Levain & Yeast Hybrid/ year round

Basic Sourdough Bread: A Step-by-Step Guide

It takes extended home confinement to finally prompt me to organize this basic sourdough bread post — together with a step-by-step guide, including photos and video.…

April 21, 2020

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Jeffery Hamelman/ Levain & Yeast Hybrid/ Levain bread

Sourdough Rye with Walnuts

                            The sourdough rye with walnuts has very high percentage (over 60%) of…

December 28, 2018

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Jeffery Hamelman/ Levain & Yeast Hybrid/ whole wheat

Roasted Garlic Levain

You can smell garlic bread miles away. The biggest appeal of the roasted garlic levain bread is unequivocally the smell. It’s mellow and it permeates every…

August 10, 2018

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bread with preferment/ Jeffery Hamelman/ Yeast bread

Five-Grain Bread with Pâte Fermentée

When the sourdough starter is not ready for action, I reach for yeasted pre-ferments to jumpstart the bread making process. Or if a starter is not…

March 9, 2018

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Artisan bread/ Jeffery Hamelman/ Levain bread/ sourdough/ sprouted/ whole wheat

Vermont Sourdough with 30% Sprouted Wheat

Are sprouted-grain breads really better than their non-sprouted counterparts? Sprouted flour goes through a special process. Starting with soaking whole grains, leaving them to germinate, then dry…

April 28, 2017

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