Do you want to take that extra step? Do you have the ambition to make the tastiest and healthiest gluten-free sourdough bread? Do you want to get to the bottom of the fermentation process? Really understand why you do something and what can make or break your bread? Then you’ve come to the right page.

Over the past few years, I have invested heavily in research. While baking for customers, I increasingly asked myself what I was actually doing. Why am I using starch in my bread? How does the choice of fermentation method affect the end result? How do you determine the quality of psyllium, the little substance that has so much impact on your bread? The questions didn’t stop there. So I decided to quit selling and focus entirely on research. This simultaneously gave me the idea of writing a book. Completely focused on best practices to create the ultimate, naturally made 700 grams gluten-free sourdough bread. You can read more about that here, where you can also reserve your copy!

Furthermore, I started offering online master classes so that bakers can connect the dots. But also, and in more cases than I thought, the whole process needs to be revamped. This is usually not the fault of the baker, but of misinformation in books and on the internet. It is sometimes shocking to see what disinformation has brought about.

In most cases, the master class is a two-hour video call, where we go through your entire process and I suggest improvements. This can be in any possible area, depending on your focus. Because some basic knowledge is required, of baking in general and gluten-free bread specifically, the masterclass is not suitable for beginners. If you have been baking intensively for a few months, you will be ready. So far, I have helped bakers from Canada, Argentina, Switzerland, Italy, Germany and Australia get their baking back on track. I also hosted bakeries at my home for an intensive (multi-day) course, such as Pensionat Furuhem in Båstad (SE), H.U.G. bakery in Copenhagen (DK), Grädda bakery in Åre (SE) and I teach at baking schools and help regular bakeries put together a gluten-free bread range.

Are you interested in any educational services, just get in touch with me!