Organic Baker Training
Master the full process of organic bakery production, starting from starter maintenance to the final bake. The course covers sourdough microbiology, dough development techniques, fermentation timing, oven and steam management, production scaling, and troubleshooting skills. Achieve professional-level consistency and quality in organic bread making with hands-on training.

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 to care for starters and understand microbiology, mix dough with proper temperature control, fold and shape it, schedule fermentation, develop proofing methods, and manage deck ovens. Gain expertise in recipe creation, scaling production, planning workflows, and fixing issues to boost flavor, texture, and efficiency quickly.
Elevify advantages
Develop skills
- Master organic sourdough starters through feeding, fixing problems, and storage methods.
- Control dough development with mixing, folding, shaping, and maintaining ideal temperatures.
- Optimize fermentation using proofing schedules, cold retarding, and quality checks.
- Conduct professional baking sessions with steam control, scoring, bake curves, and shelf life management.
- Plan organic production by scaling recipes, setting timelines, keeping QA logs, and managing 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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