Jeffrey Hamelman began baking professionally at 6:00 AM, Wednesday morning, September 1, 1976. While being a production baker has always been closest to his heart, he has also found immense fulfillment as a baking instructor. Hamelman is the author of BREAD: A Baker’s Book of Techniques and Recipes, which was awarded the Julia Child Best First Cookbook award in 2005 by the International Association of Culinary Professionals. The book, now in its third edition, is currently available in seven languages. Hamelman began his rye sourdough culture in August, 1980, and he has accompanied it to six continents to teach and to bake.