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Three Techniques for Fresh Milled Flour: Jeffrey Hamelman, Jeff Yankellow, Martin Philip (King Arthur Flour)

July 28, 2017 @ 2:20 pm – 5:00 pm
King Arthur Flour (KAF)

Explore how three bakers manage fresh milled flour using different approaches to interpret three classic products including blitz puff pastry, naturally leavened hearth bread, and baguettes.

Jeffrey Hamelman

Jeffrey began baking professionally at 6AM Wednesday, September 1, 1976 and it has been his livelihood ever since. He has baked and taught in North America, Europe, Asia, South America, Australia, and Africa. In 1998 he became the 76th Certified Master Baker in the U.S.  Hamelman is the author of Bread: A Baker’s Book of Techniques and Recipes.

Jeff Yankellow

Jeff manages Bakery Flour Sales for King Arthur Flour in the western region. He is currently Chairman of the Board of the Bread Bakers Guild of America. He was part of Team USA that captured gold in Paris at the Coupe du monde de la Boulangerie in 2005. He brings a wide array of experience that includes cooking, artisan baking, consulting, and teaching.

Martin Philip

Martin will demo freshly-milled, high-extraction baguettes using locally-sourced grain.

Martin is the head bread baker at King Arthur Flour in Norwich, Vermont. He holds a degree from Oberlin Conservatory, is a MacDowell fellow, and attended the New York Art Students League for drawing. His book “Breaking Bread: A baker’s journey home in 75 recipes” will be published in the fall by HarperCollins. He lives in Vermont with his wife Julie Ness and their three children.