Are you considering adding sourdough products to your bakery menu, restaurant menu, or hotel breakfast? Perhaps you’d like to train your staff in the specific preparation involved? If so, you can turn to the BRO team. As true experts in the field, we’ve developed a customized methodology to help you grasp the fundamentals of sourdough. And today, we offer this knowledge in the form of a sourdough bread course in Portland, delivered at your location and exclusively for professionals.

Sourdough bread course in Portland, made by bakers and for bakers

Behind this training program is a team of French master bakers with years of experience in artisan breadmaking and bakery operations. They’re not here to romanticize the process or to offer trendy tips for beginners. They speak to professionals. Bakers who have their hands in the dough every day, who know how difficult it is to combine quality, consistency and performance in a real bakery setting.

Our sourdough bread course in Portland takes place in in your baking workshop. From the first day, participants are immersed in the complexities of sourdough by understanding natural fermentation, temperature control, hydration management and levain refreshment rhythms.

Sourdough is not a marketing term, it’s a living material, one that evolves, reacts and challenges. BRO’s instructors know this intimately. Each of them has spent years managing fermentation in high-demand bakeries and they now dedicate themselves to passing on this knowledge to peers who seek depth.

If you’re a professionnial in Portland searching for real sourdough expertise, this is the course that meets the level of your ambition.

What can you expect from our training?

BRO’s sourdough bread course in Portland is a 35-hour immersive program, structured around three distinct modules: theory, practice, and organization.

The theoretical module lays the groundwork. What is a sourdough starter, chemically and biologically? How do enzymes, yeasts and bacteria interact to affect flavor and structure? What factors influence fermentation speed and dough behavior? This isn’t abstract knowledge, it’s the kind of understanding that helps bakers troubleshoot in real-time, adjust on the fly and refine their intuition.

The practical module is where the learning becomes tactile. Participants shape, score and bake under the eye of the instructors. The focus here is on repeatability and clarity: how to get consistent open crumb, develop complex crust coloration and scale production without compromising quality. Each exercise is designed to reflect real production conditions, not theoretical perfection.

Finally, the organizational module helps bakers think beyond the oven by integrating sourdough products into your existing bakery line and schedule production.

At a time when sourdough has become a symbol of artisanal authenticity, many bakers are still navigating its complexities alone. But with BRO’s sourdough bread course in Portland, you’re not just learning recipes, you’re entering a dialogue with fellow professionals.

Want to know more about our sourdough bread course in Portland? Don’t wait and contact us now!