COVID-19 secure workplace


We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.


Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.


Please view our training and development programmes listed below, and book with confidence.

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

Further information

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


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