Organic Baker Training
Master the full process of organic baking from caring for starters to the final bake. The course covers sourdough microbiology, dough handling, fermentation planning, oven temperature and steam control, production scaling, and problem-solving. Achieve professional standards with consistent, top-quality organic bread production every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches practical skills for making high-quality organic sourdough bread daily. You will learn starter maintenance and basic microbiology, proper dough mixing with temperature checks, folding and shaping techniques, fermentation timing, proofing methods, and managing deck ovens. Gain expertise in creating recipes, scaling production, planning workflows, and fixing issues to boost flavour, texture, and speed.
Elevify advantages
Develop skills
- Master organic sourdough starters through feeding, fixing problems, and safe storage.
- Control dough growth with mixing, folding, shaping, and right temperatures.
- Optimise fermentation using proofing times, cold delays, and quality checks.
- Conduct pro bakes with steam, cuts, baking patterns, and shelf life management.
- Plan organic baking runs: scaling recipes, 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 workloadWhat our students say
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