Organic Baker Training
Master organic bakery production from starter care to final bake. Learn sourdough microbiology, dough development, fermentation scheduling, oven and steam control, scaling, and troubleshooting to deliver consistent, high-quality organic bread at a professional level. This course equips bakers with essential techniques for daily production excellence.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Organic Baker Training provides practical skills to produce consistent, high-quality organic sourdough daily. Learn starter care and microbiology, dough mixing and temperature control, folding and shaping, fermentation scheduling, proofing strategies, and deck oven management. Master recipe formulation, scaling, production planning, and troubleshooting to enhance flavour, texture, and efficiency swiftly.
Elevify advantages
Develop skills
- Master organic sourdough starters: feeding, troubleshooting, and storage.
- Control dough development: mixing, folds, shaping, and ideal dough temperature.
- Optimise fermentation: proofing schedules, cold retard, and quality checkpoints.
- Run professional bakes: steam, scoring, bake curves, and shelf life control.
- Plan organic production: scaling formulas, timelines, QA logs, and inventory.
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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