FIRST GLUTEN-FREE STARTER COURSE
Your first gluten-free sourdough starter in 5 days! Simplified step-by-step guides that you can watch whenever and wherever you want!
In more than 15 tutorials I will show you how easy it is tomake your own GF sourdough starter. You can use it to bake a variety of gluten-free bakes (bread, pizza, banana bread, buckwheat bread…).
This course is suitable for complete beginners and also for those who are already familiar with sourdough baking but want to upgrade their knowledge.
SIMPLE & EASY GLUTEN-FREE STARTER COURSE
All you need is 5 days and my simplified video tutorials!
Never struggle with your starter again!
I believe that with the right information and knowledge from my 10 years’ experience, detailed guide and support from me, you can make a succesful first starter and bake yummy gf sourdough treats.
WHAT WILL YOU GET IN THIS COURSE?
- More than 10 video tutorials showing step-by-step process of preparing gluten-free sourdough starter,
- Unlimited access to those video tutorials (you can watch them whenever and wherever you want, they’re yours forever),
- In-depth knowledge and tips&tricks from my more than 10 years of sourdough baking and teaching (so you don’t have to repeat my mistakes and progress is faster),
- Simplified explanation about sourdough starter maintenance
Watch the video to find out more:
WHAT IS A SOURDOUGH STARTER?
Sourdough starter is a natural leavening culture. It is a simple mixture of flour and water and once it’s combined it begins to ferment cultivating the natural yeast found in our environment.
Starter is used for Sourdough Baking – either any type of bread with any type of flour or sweet snacks like brownies, pancakes, cookies etc. It depends on how much or what type of bread you would like to bake but only a small portion of starter needs to be added to make the dough rise. For example, for a bread loaf made with 300g of flour we need about 30-100g of a bubbly and active starter.
Sourdough Starter simplified; Starter is used instead of commercial yeast. It makes our baked goods healthier, more nutritious, easier to digest, and overall better for us.
WHO IS THIS COURSE FOR?
This course is suitable for you:
Hi, I’m Anita Šumer, a passionate sourdough baker, creator, enthusiast, teacher & bestseller author who’s been in love with sourdough since 2012 when I started baking out of love for my husband who couldn’t eat conventional bread anymore.
Since then I’ve shared my passion at over 150 workshops in more than 10 countries with more than 2000 enthusiastic students.
Besides that, I’ve written 3 best seller books that have been translated into 5 languages. And won the title Best Bread Book in the World by Gourmand World Cookbook Awards.
Come bake with me!