Organic Baker Training
This course equips you with professional skills for organic bakery production, covering everything from sourdough starter care and microbiology to dough development, fermentation scheduling, oven management with steam control, recipe scaling, and troubleshooting. Achieve consistent, high-quality organic bread production at a professional standard through practical training and expert techniques.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on skills for producing consistent, high-quality organic sourdough daily. Master starter maintenance and microbiology basics, precise dough mixing and temperature management, folding and shaping techniques, fermentation timing, proofing methods, and deck oven operations. Develop expertise in recipe creation, production scaling, planning, and troubleshooting to enhance flavor, texture, and efficiency quickly.
Elevify advantages
Develop skills
- Master organic sourdough starters through proper feeding, troubleshooting, and storage methods.
- Control dough development with expert mixing, folding, shaping, and temperature management.
- Optimize fermentation using proofing schedules, cold retardation, and quality checkpoints.
- Execute professional bakes with steam application, scoring, bake curves, and shelf life management.
- Plan organic production including formula scaling, timelines, quality assurance logs, and inventory control.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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