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Fermentation Course
Discover the ins and outs of fermentation with our detailed Fermentation Course, specifically designed for bakery professionals like yourself. Delve into the science behind fermentation, exploring biochemistry, microbiology, and the impact of environmental conditions. Become a master of sourdough bread fermentation by understanding starter cultures (khamir), flour types, and water content (hydration). Further enhance your skills by learning how to pair sourdough with fermented drinks, achieving balanced flavours, and tackling frequently occurring problems. Take your baking skills to the next level with practical, top-notch insights that will transform your approach.
- Master the science of fermentation: Understand the basics of biochemistry and microbiology.
- Troubleshoot effectively: Pinpoint and fix common fermentation problems.
- Optimise flavour profiles: Balance the sourness, sweetness and texture in your baked goods.
- Perfect sourdough techniques: Manage your khamir and water content expertly.
- Craft fermented drinks: Choose the right ingredients and use the appropriate fermentation methods.

flexible workload from 4 to 360h
certificate recognized by the MEC
What will I learn?
Discover the ins and outs of fermentation with our detailed Fermentation Course, specifically designed for bakery professionals like yourself. Delve into the science behind fermentation, exploring biochemistry, microbiology, and the impact of environmental conditions. Become a master of sourdough bread fermentation by understanding starter cultures (khamir), flour types, and water content (hydration). Further enhance your skills by learning how to pair sourdough with fermented drinks, achieving balanced flavours, and tackling frequently occurring problems. Take your baking skills to the next level with practical, top-notch insights that will transform your approach.
Elevify advantages
Develop skills
- Master the science of fermentation: Understand the basics of biochemistry and microbiology.
- Troubleshoot effectively: Pinpoint and fix common fermentation problems.
- Optimise flavour profiles: Balance the sourness, sweetness and texture in your baked goods.
- Perfect sourdough techniques: Manage your khamir and water content expertly.
- Craft fermented drinks: Choose the right ingredients and use the appropriate fermentation methods.
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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