Campden BRI logo
Campden BRI logo

Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at or by calling +44(0)1386 842104

Sourdough technology

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

By the end of this intensive 2 day course you will understand the basic controlling factors in sourdough production, understand the differences between the 3 classifications of sourdough type, have made bread using each of the 3 types of sourdough and be able to apply the information and practical knowledge when back in the work place.

The course is suitable for all in the bread supply chain, from craft and plant bakers to production supervisors, managers, quality control, technical functions and NPD.

Training Course content

Day 1

  • Understanding the influence of raw material & process
  • Classification of sourdough types and key differences
  • Practical: Starting, keeping and feeding a "from scratch" sourdough
  • Practical: making Type III sour dough breads


Day 2

  • Understanding and controlling Type I & Type II sourdoughs
  • Practical: making Type I sour dough breads
  • Practical: making Type II sour dough breads
  • Review & Testing understanding

"This new sourdough technology training course covers the key practical and technical issues relevant to all the main types of sourdough by combining sound technical information with well-organized practical's in our training bakery." 

Event Director - Andrew Hughes

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

Useful training links