Organic Baker Training
Gain mastery in organic baking from nurturing starters to the final oven bake. Delve into sourdough microbiology, dough handling, fermentation planning, oven operations with steam control, production scaling, and problem-solving. Achieve reliable, professional-grade organic bread production with excellent taste and consistency every time.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to bake top-quality organic sourdough bread daily. You will cover starter maintenance and basic microbiology, proper dough mixing and temperature management, folding techniques and shaping methods, fermentation timing, proofing approaches, and handling deck ovens. Gain expertise in creating recipes, scaling production, planning workflows, and fixing issues to boost flavour, texture, and output quickly.
Elevify advantages
Develop skills
- Master organic sourdough starters through feeding, fixing problems, and safe storage.
- Control dough growth with mixing, folding, shaping, and perfect temperature handling.
- Optimise fermentation using proofing plans, cold delaying, and quality checks.
- Conduct pro-level bakes with steam use, scoring patterns, baking profiles, and shelf life management.
- Organise organic baking production: scale recipes, set timelines, keep QA records, and manage stock.
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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