Organic Baker Training
This course equips you with professional techniques for organic sourdough baking, from nurturing starters and understanding microbiology to perfecting dough handling, fermentation control, oven baking with steam, production scaling, and problem-solving. Achieve reliable, superior organic bread results suited for bakery operations in Namibia.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills for baking top-quality organic sourdough daily. Cover starter maintenance, microbiology basics, precise dough mixing and temperature management, folding techniques, shaping methods, fermentation timing, proofing approaches, and oven operations. Develop expertise in recipes, scaling production, planning workflows, and fixing issues to boost flavour, texture, and output efficiency.
Elevify advantages
Develop skills
- Master organic sourdough starters through proper feeding, issue resolution, and safe storage.
- Control dough processes including mixing, folding, shaping, and maintaining optimal temperatures.
- Optimise fermentation using proofing timetables, cold delaying, and quality assessments.
- Execute pro-level bakes with steam application, scoring patterns, baking profiles, and shelf-life management.
- Organise organic baking production via recipe scaling, schedules, quality 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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