Fermentation Course
This course equips you to excel in bakery fermentation using exact formulas, starter preparation, and temperature management. Discover how to craft schedules, adjust to various bakery settings, resolve challenges, and log procedures, ensuring your team produces uniform, top-quality bread daily with consistency and ease.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain a straightforward, step-by-step method to create dependable dough schedules, develop and care for starters, manage dough temperature, and select ideal preferments for every recipe. Master adapting fermentation for different climates, perfecting proofing, baking, and steam techniques, solving problems swiftly, and recording each batch for reliable, efficient outcomes that any team can replicate easily.
Elevify advantages
Develop skills
- Design professional fermentation schedules: manage time, temperature, and dough strength effectively.
- Build and master starters quickly: understand feeding ratios, ripeness signs, and consistent flavour profiles.
- Optimise proofing and baking processes: perform accurate readiness checks, steam control, and internal temperatures.
- Quickly troubleshoot fermentation problems: identify underproofing, weak gluten development, and poor oven spring.
- Document bakery recipes clearly: create baker’s percentage sheets, include photos, and establish repeatable standard procedures.
Suggested summary
Before starting, you can change the chapters and 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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