Sourdough Bread Training
This course provides professional sourdough bread training for bakeries, teaching you to design robust starters, manage fermentation precisely, resolve common dough problems, and establish standard operating procedures, checklists, and logs to ensure consistent, high-quality loaves on every shift. It equips you with practical tools for reliable production year-round.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Sourdough Bread Training offers a straightforward, practical approach to baking consistent, tasty loaves. You will learn to create and maintain starters, optimise feeding ratios, manage hydration and temperature, and use exact timing and water adjustments for all seasons. The course covers fixing issues like weak starters, under- or over-proofed dough, and unwanted flavours, with ready-to-use standard procedures, checklists, and logs to simplify operations and boost daily quality.
Elevify advantages
Develop skills
- Master sourdough starter control through feeding ratios, hydration, and daily care.
- Achieve bakery-ready fermentation by timing dough according to temperature for consistent loaves.
- Develop troubleshooting skills to quickly fix weak starters, flat loaves, and sour off-flavours.
- Learn production scheduling to plan feeds and proofing for early bakes and busy shifts.
- Gain skills in writing bakery SOPs, including clear procedures for starters, quality control, and checklists.
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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