Fermentation Bootcamp


 December 9-10, 2019

By Dr. Lin Carson and Dr. Jayne Bock

Why are more and more bakers using fermentation for bread production? Because it offers a clean-label system and endless possibilities for flavor and variation. Now you can bring all your questions to this two day bootcamp covering the science behind this process. This course will cover the key parts of fermentation, yeast, and preferments, as well as a focus on breads such as rye, multigrain, pane genzano and asiago. In the baking lab you’ll get the chance to work with poolish, biga and levain!

Sign up for this Bootcamp and get a related seminar for free! Look for your code to the Sourdough Growth Hacking Seminar on your purchase confirmation page.

Early bird pricing until Nov. 25, 2019

SKU: N/A Category:


Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving in a bakery production setting

Course Schedule*


I. 8.30-9 am: Registration

II. 9-10 am: Hydration and pH

III. 10-11 am: Preferments (baking lab)

  • Poolish
  • Biga
  • Levain

IV. 11-12 pm: Yeast and Ingredient Functionality

V. 12-1p Lunch

VI. 1-2 pm: Grains and Whole Grains

VII. 2-3 pm: Production lab Time

  • Ciabatta
  • Baguette
  • Final feeds

VIII. 3-4 pm: pH and TTA

  • QC of Sourdough and fermentation


I. 9-10 am: Final Feed in the Lab

II. 10-11 am: Baking

  • Ciabatta
  • Baguette

III. 11-12 pm: Fermentation

  • Lactic acid vs acetic acid
  • Temperature control
  • Long fermentation
  • Equipment requirements

IV. 12-1 pm: Lunch

V. 1-3 pm: Types of Bread

  • Rye sour
  • Multigrain
  • Whole Grain
  • Olive
  • Cranberry white chocolate
  • Pane genzano, Asiago cheese

VI. 3-4 pm:  Quality and Shelf-life

  • pH effects
  • Sourdough technology

*Schedule subject to changes

Get one more day of training!

Take the Sourdough Growth Hacking Seminar



Dr. Lin Carson, BAKERpedia

Lin Carson, PhD

The inability to get technical questions solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert and a regular speaker within the commercial baking industry. A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies.


Dr. Jayne Bock, Wheat Marketing CenterJayne Bock, PhD

Jayne Bock recently joined the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.


Held at the

Wheat Marketing Center

1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209

Coming from out of town? Stay at the Canopy Hotel and get an exclusive class rate for your room! Book Now

Additional information

How do you want to take this class?

In Person, LIVE Stream


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