Fermentation Course
This course equips you with essential skills to excel in bakery fermentation through accurate formulas, starter maintenance, and temperature management. You will learn to craft custom schedules, adjust to diverse bakery conditions, resolve common issues, and document procedures meticulously, ensuring your team produces uniform, superior-quality bread daily with efficiency and reliability.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain a systematic approach to create dependable dough fermentation schedules, develop and sustain starters, manage dough temperatures precisely, and select appropriate preferments for various recipes. Master adapting fermentation processes to different climates, refining proofing, baking techniques, and steam application, while troubleshooting problems and maintaining detailed batch records for consistent, efficient, and repeatable results across teams.
Elevify advantages
Develop skills
- Design professional fermentation schedules by managing time, temperature, and dough strength effectively.
- Build and maintain starters quickly using optimal feed ratios, ripeness indicators, and consistent flavour profiles.
- Optimise proofing and baking processes with precise readiness checks, steam control, and internal temperature monitoring.
- Diagnose and correct fermentation problems swiftly, including underproofing, weak gluten development, and inadequate oven spring.
- Document bakery recipes comprehensively with baker's percentage sheets, photographs, and standardised operating procedures for repeatability.
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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