"Ellen King is the owner and head baker of Hewn Bakery, located in Evanston, IL. She has cooked in various kitchens in the Seattle area, including under Thierry Rautureau, and spent time at Quillisascut Farm School. She currently is a member of Les Dames d'Escoffier, Chefs Collaborative, Women Chefs and Restauranteurs, and the Bread Bakers Guild of America and teaches ""Food as Medicine"" culinary classes in Evanston. Hewn Bakery, founded in 2012, focuses on hand-forged, artisan bread and baked goods that are naturally fermented and made from 100% organic ingredients. By allowing their bread to be naturally fermented with wild yeast, the gluten proteins slowly and naturally break down and allow many people with a gluten sensitivity to enjoy their breads without difficulty. Everything at Hewn is made in-house and is sourced as locally as possible with seasonal ingredients from farmers in the area. Website: hewnbread.com/ Amelia Levin is award winning food writer, cookbook author, and chef based in Chicago who has worked with multiple chefs and restaurants to produce their books."
Ellen King is one of my favorite bakers, and Hewn is a gem- there's nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it. Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking. Ellen King represents the new breed of bakers: highly educated, intellectually curious, and committed to producing authentic heritage breads from sustainably grown heirloom grains. Heritage Baking is an important contribution to understanding and appreciating the artisan farmer-miller-baker movement in the United States. This beautifully written, lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries. -Stanley Ginsberg, author, The Rye Baker