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Specialist in Natural Fermentation Course
Level up your baking skills well-well with our Oga for Natural Fermentation Baking course. This one na for bakery people who really want sabi sourdough bread proper. You go learn everything about how to make and take care of sourdough starter, how to feed am, and how much water e need. You go sabi how to control the heat and time to bake bread wey get correct crust and soft inside. You go learn how salt, water, and flour work together for fermentation, and how to make your own recipe balance well-well. This course go give you correct practical knowledge wey go make you a better baker.
- Sabi sourdough starter like your own pikin: Know how to feed am and give am the correct water wey e need for strong starter.
- Bake bread like a proper oga: Control time, heat, and how your oven be so your bread go be correct.
- Understand how ingredients work: Use salt, water, and flour well-well so your dough go sweet pass.
- Sabi fermentation proper-proper: Do shaping, proofing, and bulk fermentation with your eyes closed.
- Make your own special recipes: Balance water and flour, and adjust for how the weather be.

from 4 to 360h flexible workload
certificate recognized by MEC
What will I learn?
Level up your baking skills well-well with our Oga for Natural Fermentation Baking course. This one na for bakery people who really want sabi sourdough bread proper. You go learn everything about how to make and take care of sourdough starter, how to feed am, and how much water e need. You go sabi how to control the heat and time to bake bread wey get correct crust and soft inside. You go learn how salt, water, and flour work together for fermentation, and how to make your own recipe balance well-well. This course go give you correct practical knowledge wey go make you a better baker.
Elevify advantages
Develop skills
- Sabi sourdough starter like your own pikin: Know how to feed am and give am the correct water wey e need for strong starter.
- Bake bread like a proper oga: Control time, heat, and how your oven be so your bread go be correct.
- Understand how ingredients work: Use salt, water, and flour well-well so your dough go sweet pass.
- Sabi fermentation proper-proper: Do shaping, proofing, and bulk fermentation with your eyes closed.
- Make your own special recipes: Balance water and flour, and adjust for how the weather be.
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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