Sourdough Bread Training
Dive into professional sourdough bread baking tailored for bakeries in Namibia. Build robust starters, perfect fermentation through temperature-timed processes, resolve typical dough challenges swiftly, and establish simple standard operating procedures, checklists, and records to ensure uniform, top-notch loaves for every baking session, suiting busy schedules and local needs.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides a straightforward, hands-on method for baking reliable, tasty sourdough loaves. You'll learn to create and maintain starters with proper feeding ratios, hydration levels, and temperature management, using exact timing and water adjustments for all seasons. Gain expertise in fixing issues like sluggish starters, poorly proofed dough, and unwanted tastes, with ready-to-use standard procedures, checklists, and logs to boost daily production and quality.
Elevify advantages
Develop skills
- Master sourdough starter management: perfect feeding ratios, hydration, and routine upkeep.
- Achieve reliable fermentation: schedule dough rises by temperature for uniform results.
- Develop quick troubleshooting: resolve weak starters, collapsed loaves, and odd flavours promptly.
- Plan production timelines: organise feeds and proofs for early morning bakes and peak hours.
- Craft bakery SOPs: design straightforward protocols for starters, quality checks, and team checklists.
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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