Welcome to The Farmer’s Baker Sourdough Baking Consulting Services.

I am offering 1:1 mentorship to elevate your baking presented on Zoom.

Why Choose my Sourdough Baking Consulting Services?

Tailored Guidance: My consulting services are personalized to meet your specific needs and skill level. Whether you're a beginner or an experienced baker, we'll work closely with you to address your challenges and help you advance your sourdough baking skills.
Expert Advice: Benefit from the extensive experience and knowledge of my sourdough baking background. I have spent years perfecting my techniques and can provide you with valuable insights, tips, tricks and formulas that will elevate your baking.
Customized Solutions: I understand that each baker is unique and so are their goals. My consulting services are designed to cater to your individual requirements. From troubleshooting starter issues to achieving the perfect crumb structure. I will provide targeted solutions tailored to your specific baking goals.

My Sourdough Baking Consulting Services Include:

One-on-One Consultations: Schedule a personalized one hour session with me to discuss your baking challenges, receive guidance, and get answers to all your questions. I will provide in-depth feedback, troubleshoot any issues you're facing, and offer practical recommendations to enhance your baking.
Recipe Development: Looking for a specific sourdough recipe? I can help you develop and refine your own unique recipes based on your preferences. I will guide you through ingredient selection, fermentation techniques, and baking methods to create exceptional sourdough bread tailored to your taste.
Starter Evaluation: If you're experiencing difficulties with your sourdough starter? I will assess your starter's health, suggest improvements, and guide you on how to maintain a robust and active culture for consistently excellent results.
Looking to add more whole grains? I can assist in adding whole grains to your formulas and offer guidance on milling your own.
Troubleshooting: Not getting the desired outcome you want with your loaves? Stumped with bulk fermentation? Not sure about cold proofing?
pH Readings: understand when bulk fermentation is done with ph readings. When final proof is done (retarding or not). Proper Ph readings with your starter. Which meter to buy.
Panettone: understand how to maintain pasta madre. Ph readings for cold and hot feedings. Proper mixing and trouble shooting. Ph readings and understanding your dough throughout the process.

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