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Specialist in Natural Fermentation Course
Level up your baking game with our Oga Natural Fermentation Course, specially made for bakery professionals wey wan sabi sourdough well well. Enter inside the deep things about sourdough starter, learn the correct time to feed am, and how water dey affect am. Sharpen your baking skills by controlling temperature and making sure the crust and crumb dey on point. Learn how salt, water, and flour take dey work together for fermentation, and fine-tune your recipes by balancing water and flour measurements. Make your handwork better with correct correct knowledge wey go change your baking o!
- Master sourdough starter care: Learn how to feed am and give am water well so e strong.
- Perfect baking techniques: Control time, temperature, and oven settings to make correct bread.
- Understand ingredient roles: Use salt, water, and flour well well to get better dough.
- Refine fermentation skills: Do shaping, proofing, and bulk fermentation like a pro.
- Develop unique recipes: Balance water and flour, adjust for where you dey.

from 4 to 360h flexible workload
certificate recognized by MEC
What will I learn?
Level up your baking game with our Oga Natural Fermentation Course, specially made for bakery professionals wey wan sabi sourdough well well. Enter inside the deep things about sourdough starter, learn the correct time to feed am, and how water dey affect am. Sharpen your baking skills by controlling temperature and making sure the crust and crumb dey on point. Learn how salt, water, and flour take dey work together for fermentation, and fine-tune your recipes by balancing water and flour measurements. Make your handwork better with correct correct knowledge wey go change your baking o!
Elevify advantages
Develop skills
- Master sourdough starter care: Learn how to feed am and give am water well so e strong.
- Perfect baking techniques: Control time, temperature, and oven settings to make correct bread.
- Understand ingredient roles: Use salt, water, and flour well well to get better dough.
- Refine fermentation skills: Do shaping, proofing, and bulk fermentation like a pro.
- Develop unique recipes: Balance water and flour, adjust for where you dey.
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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