Organic Baker Training
Gain expertise in organic bakery production from starter maintenance to final baking. Delve into sourdough microbiology, dough development, fermentation planning, oven and steam management, recipe scaling, and troubleshooting for consistent, professional-quality organic bread production.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Organic Baker Training equips you with hands-on skills for daily production of top-quality organic sourdough. Cover starter maintenance and microbiology, precise dough mixing and temperature control, folding and shaping methods, fermentation timing, proofing techniques, and deck oven operations. Excel in recipe creation, scaling up, production scheduling, and issue resolution to boost flavour, texture, and workflow efficiency swiftly.
Elevify advantages
Develop skills
- Master organic sourdough starters through feeding, troubleshooting, and storage techniques.
- Control dough development with mixing, folds, shaping, and optimal temperature management.
- Optimise fermentation using proofing schedules, cold retarding, and quality checkpoints.
- Conduct professional bakes managing steam, scoring, bake curves, and shelf life.
- Plan organic production including scaling formulas, timelines, QA logs, and inventory.
Suggested summary
Before starting, you can change the chapters and the 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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