Organic Baker Training
This course equips you with professional skills for organic bakery operations, covering everything from nurturing sourdough starters and understanding microbiology to perfecting dough handling, fermentation control, oven baking with steam, production scaling, and problem-solving. Achieve reliable, superior organic bread quality every time, ideal for scaling up in a Kenyan baking setup.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to bake top-quality organic sourdough bread daily. Master starter maintenance and microbiology basics, precise dough mixing with temperature checks, folding and shaping techniques, smart fermentation timing, proofing methods, and oven handling. Develop expertise in recipes, scaling production, planning workflows, and fixing issues to boost flavour, texture, and output quickly.
Elevify advantages
Develop skills
- Master organic sourdough starters through feeding, fixing issues, and safe storage.
- Control dough development with mixing, folding, shaping, and right temperatures.
- Optimise fermentation using proofing plans, cold delaying, and quality checks.
- Conduct pro bakes with steam, scoring, baking cycles, and shelf-life management.
- Plan organic production including formula scaling, schedules, QA records, and stock control.
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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