CourseEstablished

Sourdough & Bread Yeasts

Explore the yeasts and lactic bacteria of sourdough and baker's yeast, and use fermentation science to improve bread flavor and consistency.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Fermentation

Program identification

1.1Program 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 program 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 program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

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Overview

2.1Program 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 flavor compounds form, along with what current research says about fermentation and digestibility.

The program suits bakers and bakery owners who want more control over flavor and consistency, especially when moving from a small oven to daily production. The instructor, 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 program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. In short:

Explore the yeasts and lactic bacteria of sourdough and baker's yeast, and use fermentation science to improve bread flavor 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: Flavor, acidity and digestibility; Consistency and troubleshooting in bakery production.
Complete a final project reviewed by your instructor.

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 specializing in sourdough
Bakery owner or head baker
Production manager in a craft bakery
Baking instructor
Product developer for bakery products

Sectors

bakery and patisserieartisan food productionfood manufacturingculinary education

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	Flavor, 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.

5.3Company placement

This program 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 instructor 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 instructor reviews your final project and provides feedback.

40%Participation and module exercises

60%Final project

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 instructor.

Teaching team

8.1Academic direction

At Fungaris, the Fermentation school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.

Meet our faculty →

Certificate

9.1Certificate awarded

Course Certificate

On completing the program and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization 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 enrollment

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

Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).

10.4Fee and payment options

Fee: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

Fees and financing →

10.5Grants, discounts and funding

Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.

Your employer can pay for the program 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 canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment 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 instructor 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?

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 program does not have any published yet; they will appear here once its first intakes finish.