Are you a hotelier, restaurateur, or baker looking to diversify your product range? Then you’ve come to the right place! With BRO’s sourdough bread course in Birmingham, you can expand your range of specialties with a host of new sourdough recipes, diversifying the range of products on offer in your establishment and setting yourself apart from the competition!
A five-day training course for professionals, delivered in your workshop
BRO firmly believes that sourdough cannot be taught solely through recipes, but rather through observation, intuition, and a deep understanding of the living phenomena at play. That’s why our sourdough bread course in Birmingham isn’t limited to teaching technical skills, but trains professionals to master their own sourdough, in their own environment, with their own equipment, flours, and production constraints.
Our program is aimed at artisan bakers, restaurant chefs, and hoteliers who want to incorporate sourdough into their offerings, whether for artisanal, nutritional, or creative reasons. To do this, we come directly to your workspace in Birmingham to provide practical training rooted in the reality of your daily life.
For five full days, you will be accompanied by a BRO trainer, who will work with you and your teams. Our goal is for you to be self-sufficient at the end of the training, with a clear method, a functional sourdough starter, solid bread-making protocols, and products that are ready to sell.
The stages of our sourdough bread training course in Birmingham
Our sourdough bread course in Birmingham is structured around three pillars: theory, practice, and work organization. Each of these aspects is addressed progressively, always starting from your current level and your goals.
The first part of the course is devoted to the living theory of sourdough. It’s about understanding the logic of living organisms: understanding lactic acid bacteria, wild yeasts, pH, acidity, and the stability of sourdough. Because to feed sourdough properly, you first need to know how to read it.
Over the following days, the course enters an intensive practical phase involving refreshing, kneading, fermentation, shaping, and baking. Each step is repeated, adjusted, and discussed. Our trainers adapt to your pace, correcting your movements and refining the protocols with you, based on the results obtained.
Finally, we address the often-neglected issue of production organization using tracking sheets that we present to you in full. So, at the end of our sourdough bread course in Birmingham, you will be fully prepared to start producing your own specialties!
Do you have a project, a desire to go further, or simply need to structure your production around sourdough? Contact us now to take advantage of our sourdough bread course in Birmingham! Our team will come to your workshop to work with you to develop a demanding, modern bread-making practice that respects your commitments.
