Running on 5-6 March at the organisation's site in Chipping Campden, the two-day course aims to educate on the “basic controlling factors in sourdough production”.
It will also teach the differences between the three classifications of sourdough type, how to make bread using each of the three types, and be able to apply the information in the work place.
According to Campden BRI, the course is suitable for all in the bread supply chain, from craft and plant bakers, to production supervisors, managers, quality control, technical functions and NPD.
The schedule for day one includes: understanding the influence of raw material and process; classification of sourdough types and key differences; practical: starting, keeping and feeding a “from scratch” sourdough; practical: making Type III sourdough breads.
The second day will see attendees learn how to understand and control Type I and Type II sourdoughs, and two practical classes: making Type I and Type II sourdough breads. The final element involves reviewing and testing understanding.
Graham Duckworth, event director, said: “This new sourdough technology training course covers the key practical and technical issues relevant to all the main types of sourdough by combining sound technical information with well-organised practicals in our training bakery.”
The program has been written in the Training Accreditation Program (TAP) style to deliver the most post-course benefit “in the work place”.