Sourdough Masterclass
An immersive 2-day hands-on workshop dedicated entirely to naturally leavened bread production, sourdough fermentation, starter management, dough development, shaping, scoring, baking, and product innovation.
Master The Art & Science Of Sourdough Baking
The Sourdough Masterclass is an immersive two-day workshop dedicated entirely to naturally leavened bread production. Participants learn the science behind fermentation, starter management, dough development, proofing, shaping, scoring, baking, and product innovation.
Through intensive hands-on learning, students develop a deep understanding of natural fermentation and gain the confidence to create artisan sourdough products consistently across different baking environments.
AT A GLANCE
2 Days
10:00 AM - 5:00 PM
Offline Training
Professional Sourdough Baking Skills From Foundation To Innovation
Classic Artisan Sourdough
Master traditional country loaves, whole wheat sourdough, multigrain sourdough, and artisan baking techniques.
Starter Management
Learn starter creation, feeding schedules, maintenance, troubleshooting, and long-term sourdough culture management.
Fermentation Science
Understand wild yeast activity, bacterial fermentation, dough maturity, hydration, and flavour development.
Dough Development
Master stretch and folds, dough strengthening, shaping, scoring, proofing, and oven spring control.
Advanced Applications
Create focaccia, pizza bases, sandwich loaves, flavoured sourdough breads, and sourdough donuts.
Professional Baking Techniques
Learn consistency, batch management, proofing control, temperature management, and artisan production systems.
Inside Our Sourdough Baking & Artisan Bread Workshop
Explore the art of natural fermentation, handcrafted sourdough loaves, traditional baking techniques, and the skills to turn your passion for sourdough into a thriving bakery business.
2-Day Sourdough Masterclass Curriculum
Build strong technical foundations in sourdough science, starter management, fermentation, and artisan bread production.
Products Covered
- Classic Country Sourdough
- Whole Wheat Sourdough
- Multiseeded Multigrain Sourdough
- Rustic Ciabatta
- Understanding Sourdough Science
- Starter Creation
- Starter Feeding Schedules
- Starter Health Indicators
- Starter Troubleshooting
- Flour Selection
- Hydration Management
- Fermentation Control
- Bulk Fermentation
- Temperature Management
- Fermentation Timing
- Dough Maturity Assessment
- Stretch & Folds
- Dough Strengthening
- Structure Building
- High Hydration Dough Handling
- Shaping Techniques
- Scoring Techniques
- Oven Spring Control
Expand your sourdough skills through specialty products, inclusions, enriched doughs, and advanced fermentation techniques.
Products Covered
- Jalapeño Cheese Sourdough
- Sun-Dried Tomato Sourdough
- Sourdough Sandwich Loaf
- Sourdough Focaccia
- Sourdough Pizza Base
- Sourdough Donuts
- Working With Cheese Inclusions
- Working With Seeds
- Working With Herbs
- Flavour Additions
- Enriched Dough Production
- Cold Fermentation
- Retarding Techniques
- Proofing Management
- Consistency Across Batches
- Temperature Control
- Professional Baking Applications
Develop a deep understanding of sourdough processes and artisan bread production techniques.
Products Covered
- Starter Management
- Mixing Techniques
- Fermentation Management
- Stretch & Fold Methods
- Strength Building
- Shaping Techniques
- Wild Yeast Activity
- Bacterial Fermentation
- Acidity Control
- Flavour Development
- Open Crumb Structure
- Crisp Crust Development
- Consistent Texture
- Steam Management
- Product Finishing
Upcoming Batches
21–22 November 2026
Sourdough Masterclass
2 Days • Saturday & Sunday • 10:00 AM - 5:00 PM • ₹9,500
23–24 January 2027
Sourdough Masterclass
2 Days • Saturday & Sunday • 10:00 AM - 5:00 PM • ₹9,500
Chef Deepali Sawant
Chef Deepali Sawant holds a Distinction in Patisserie & Culinary Arts from City & Guilds, London. Since 2014, she has trained hundreds of aspiring bakers, pastry chefs, and entrepreneurs through structured, practical learning.
Her teaching methodology combines technical precision, practical application, and real-world industry insights, helping students transform their passion into professional expertise.
Frequently Asked Questions
Yes. The workshop starts with sourdough fundamentals and is suitable for both beginners and experienced bakers.
Absolutely. The entire program is hands-on and focused on practical learning.
Yes. Starter creation, maintenance, feeding schedules, and troubleshooting form an important part of the curriculum.
Yes. The workshop covers sandwich loaves, focaccia, pizza bases, donuts, and specialty flavoured sourdough products.
Definitely. The curriculum has been designed to help bakers incorporate sourdough into bakery and café menus while maintaining consistency and profitability.
₹9,500 + GST
Comprehensive hands-on sourdough training covering starter management, fermentation science, artisan breads, specialty applications, and professional baking techniques.
Transform Your Passion Into A Professional Career
Join Deep Crust's Professional Patisserie Certification Program and gain the technical skills, industry knowledge, and confidence needed to succeed in the world of professional baking and pastry arts.