Whether you are a professional in the bakery, catering, or hotel industry, you may now be facing increased competition in your sector, forcing you to reinvent yourself. Faced with this challenge, you may choose to return to your roots by turning to artisanal specialties such as sourdough bread. With this in mind, BRO, a specialized training organization, can come to your premises to train your teams! With our sourdough bread course in Munich, we give you all the knowledge you need to offer your customers delicious sourdough bread.
Learn the basics of sourdough to help your establishment stand out
In today’s baking landscape, offering sourdough bread worthy of the name cannot be improvised. Natural sourdough requires daily commitment and a detailed understanding of fermentation, flour, ambient humidity, and kneading. It takes time, intuition, and method to master it.
With this in mind, BRO has developed its sourdough bread course in Munich, specifically designed for professionals. In your own bakery, you will be trained in each step, with uncompromising technical standards, but always in a supportive and passionate environment.
The aim is not just to pass on a recipe. It is about passing on a way of seeing things, a standard of excellence, and the ability to work independently. Sourdough bread is alive, and that is the challenge: knowing how to listen to it and guide it, without ever forcing it.
Our sourdough bread course in Munich
BRO comes directly to your bakery to provide you with its sourdough bread course in Munich. This on-site immersion allows you to train your teams in a familiar environment, using your tools, your constraints, and your raw materials. It’s a conscious choice: training in a real-world setting for concrete results.
The training lasts five days and is based on a three-part approach designed to structure in-depth learning:
• A solid theoretical foundation covering the microbiological principles of sourdough, the balance between yeast and lactic acid bacteria, enzymatic mechanisms, and the different types of flour compatible with slow bread making.
• A practical section where each step is broken down, explained, and then repeated. From refreshing the sourdough to the final baking stage, each step is detailed and adapted to your production. The goal: to leave with confident techniques, tested protocols, and real autonomy.
• Organizational support to integrate sourdough bread making into your daily baking routine. We’ll discuss your future production schedule, among other things.
What BRO offers is not a demonstration. It’s a transformation. By providing on-site training using a proven methodology, the team guarantees rapid skill development tailored to each individual’s level.
Would you like to take advantage of our sourdough bread course in Munich? Don’t hesitate any longer and contact us now to benefit from our expertise!
