Sourdough Bread Training
Master bakery-level sourdough bread making: build robust starters, manage fermentation precisely, troubleshoot dough problems quickly, and set up standard operating procedures, checklists, and logs to produce uniform, top-quality loaves for every baking session, ensuring consistency in busy bakery environments.
flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course provides a straightforward, hands-on method for baking reliable, tasty sourdough loaves. You will learn to create and maintain starters, manage feeding ratios, hydration levels, and temperature, using exact timing and water adjustments for all seasons. Gain skills to fix issues like weak starters, poorly proofed dough, and bad tastes, with standard procedures, checklists, and records to improve daily baking quality and efficiency.
Elevify advantages
Develop skills
- Master sourdough starter management: perfect feeding ratios, hydration, and routine maintenance.
- Achieve reliable fermentation: time dough based on temperature for uniform loaves every time.
- Develop troubleshooting expertise: quickly resolve weak starters, flat loaves, and unwanted sour notes.
- Plan production schedules: organise feeds and proofing for early morning bakes and peak hours.
- Create bakery standard procedures: draft clear guidelines for starters, quality checks, and team checklists.
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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