A Stir The Pots Post

Vermont, lessons from a Master baker

by | Apr 24, 2011 | Bread

It's been years since I first met baker and writer Jeffrey Hamelman at a BBGA book signing event in Long Island City. Eventually I interviewed him here, and also took a course he gave in Vermont. To this day I still have notes from that weekend course. This weekend I took them out to make some bread.

The experience reminded me of something Jeffrey maintains: feed the levain! It's your friend, your child and simultaneously your parent. It demands love and gives it if you do the same. A friend recently described how emotional they felt at the power of the levain's power to create, to give life. They wanted to cry during a production of Easter breads. Religious? No, just the awesome power of levain!

Meaning, provide regular feed, water and flour and you'll see its mysterious and wonderful bacterial self transform into a powerhouse. As Jeffrey taught us. So without further ado, my loaves from my class with master baker Jeffrey Hamelman and using King Arthur Flour… made at home.

 

 

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Pain au levain

 

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Walnut, raisin and fennel, Originally walnut and currants….didn't have any currants!

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2 Comments

  1. Brasserie Bread

    This looks absolutely delicious. Your photos are making us hungry!

    Reply

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