Sourdough & Bread Yeasts
Explore the yeasts and lactic bacteria of sourdough and baker's yeast, and use fermentation science to improve bread flavour and consistency.
Programme identification
- 1.1Programme name
- Sourdough & Bread Yeasts
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
Every loaf of bread depends on yeast, yet few bakers have the chance to study what actually happens in the dough. This course looks closely at Saccharomyces cerevisiae in commercial baker's yeast and at the mixed community of wild yeasts and lactic acid bacteria that makes sourdough distinctive. You will learn how to build and maintain a starter, how fermentation time and temperature shape dough development, and how acidity and flavour compounds form, along with what current research says about fermentation and digestibility.
The programme suits bakers and bakery owners who want more control over flavour and consistency, especially when moving from a small oven to daily production. The tutor, selected for professional baking experience, explains how to schedule fermentation, manage starters across shifts and solve recurring problems such as slack doughs, excessive sourness or variable oven spring. For the final project, you will design a fermentation schedule for one bread of your choice, test variations in time, temperature or starter ratio, and present the results with a clear recommendation for consistent production.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as bakery and patisserie, artisan food production, food manufacturing, culinary education.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Explore the yeasts and lactic bacteria of sourdough and baker's yeast, and use fermentation science to improve bread flavour and consistency.
3.2Specific objectives
- Build the foundations: Baker's yeast: Saccharomyces cerevisiae in bread; Sourdough ecology: yeasts and lactic acid bacteria.
- Put them into practice: Building and maintaining sourdough starters; Fermentation time, temperature and dough development.
- Apply everything to a real case: Flavour, acidity and digestibility; Consistency and troubleshooting in bakery production.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain how yeasts and lactic bacteria interact in sourdough.
- Build, feed and maintain a stable sourdough starter.
- Adjust fermentation time and temperature to reach target dough quality.
- Control acidity and aroma through starter and process choices.
- Troubleshoot common fermentation faults in daily bakery production.
Student profile
4.1Who it is for (entry profile)
Bakers and bakery owners.
4.2Entry requirements
No scientific background is needed; basic bread-making experience is helpful. You will need a home or professional kitchen and a thermometer.
4.3Career paths (exit profile)
- Artisan baker specialising in sourdough
- Bakery owner or head baker
- Production manager in a craft bakery
- Baking instructor
- Product developer for bakery products
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Baker's yeast: Saccharomyces cerevisiae in bread | Foundations | 3 | 12 |
| 02 | Sourdough ecology: yeasts and lactic acid bacteria | Foundations | 3 | 12 |
| 03 | Building and maintaining sourdough starters | Practice | 3 | 12 |
| 04 | Fermentation time, temperature and dough development | Practice | 3 | 12 |
| 05 | Flavour, acidity and digestibility | Application & project | 3 | 12 |
| 06 | Consistency and troubleshooting in bakery production | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- How baker's yeast is produced
- Yeast metabolism in dough
- Fresh, dry and instant yeast
- Wild yeasts in sourdough
- Lactic acid bacteria and their roles
- Stability of the sourdough community
- Starting a sourdough from scratch
- Feeding schedules and hydration
- Storing, reviving and sharing starters
- Bulk fermentation and proofing
- Temperature control and retarding
- Gluten development and dough strength
- Acids, aroma and flavour formation
- Balancing mild and sour profiles
- Fermentation and digestibility: the evidence
- Standardising recipes and schedules
- Common faults and their causes
- Managing starters in a production bakery
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
Design and test a fermentation schedule for one bread and recommend a consistent production method.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and baking exercises in each module. The tutor reviews your final project and provides feedback.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Sourdough & Bread Yeasts?
No scientific background is needed; basic bread-making experience is helpful. You will need a home or professional kitchen and a thermometer.
How is Sourdough & Bread Yeasts taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions and baking exercises in each module. The tutor reviews your final project and provides feedback.
What is the final project?
Design and test a fermentation schedule for one bread and recommend a consistent production method.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Sourdough & Bread Yeasts?
The natural next step is Diploma in Koji & Japanese Fermentation.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
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FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article Keep branching.
From our species guide.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).