SOURDOUGH BREAD – ZOOM COURSE (24. – 26. 2. 2023)

55,00 €

THE MOST REQUESTED ONLINE COURSE FOR BAKING SOURDOUGH BREAD IS BACK!
The easy and simplified way to your first sourdough bread with sourdough master Anita Šumer. Learn the basics about sourdough starter and how to make sourdough bread in your home.

Book your place at this EXCLUSIVE Zoom Course (happens only once a year) until 16th of February 2023. Places are limited so hurry up.

You also get A GIFT when purchasing this course – dry sourdough starter Rudl, worth 13€, which will be shipped FREE OF CHARGE to your address. You will learn how to activate it and how to use it at this course. Only applies to those who purchase this course from Europe. We can’t guarantee dry sourdough starter Rudl will arrive to you on time if you’re from any other country. You also get ACCESS to a PRIVATE Facebook group where you will get my virtual support for the duration of the course.

The course takes place via the ZOOM app on your phone or computer and in a closed FB group – in the comfort of your own home.  You will receive the link to the course one day before via email.

SKU: SKU-zoom-course-bread-1-1 Categories: , ,

Sourdough Bread Baking​

MINI ZOOM COURSE​

The most requested online course for baking sourodugh bread is back!

Special gift when you book this Course!

You will receive my dry sourdough starter Rudl (strong, stable and ready to bake active sourdough starter), worth 13€. It will be shipped FREE OF CHARGE to your address.

Only applies to those who purchase this course from Europe. We can't guarantee dry sourdough starter Rudl will arrive to you on time if you're from any other country.

You also get ACCESS to a PRIVATE Facebook group where you will get my virtual support for the duration of the course.

WHAT'S INCLUDED?

  • Anita’s full support and help
  • Dry sourdough starter Rudl which is easy to activate and bake with
  • Instructions on how to take care of your starter and the optimal feeding schedule.
  • Acces to a private Facebook group (where I will be supporting you, giving you more instructions and where all LIVE videos will be saved for the whole week after Zoom Course)
  • Anita’s feeding schedule 
  • Starter SOS.
  • Making the dough (basic bread recipe).
  • Dough/gluten-developing techniques.
  • Bulk rising in a bowl.
  • Dividing the dough and preshaping the loaf and the bowl.
  • Resting the dough on the kitchen counter and its benefits.
  • Final shaping of the loaf and the bowl.
  • Longer fermentation AKA becoming BFFs with your fridge.
  • The proof test.
  • Scoring.
  • Baking bread in an ordinary kitchen oven.
  • Cooling and storing your bread.
  • Short recap.
Suitable for:

Gluten baking

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How will this course work?

We will meet every day from 10th until 12th of February at already scheduled times (see the agenda below). You will receive a zoom link one day before the start of the course via email.

See agenda below.

Start your course

An example of my Zoom Course – this was a 5-Day Course of making sourdough doughnuts.

  • 1. live Zoom chat on Friday at 8pm: we will activate dry starter Rudl together, talk about what sourdough starter actually is, how to take care of it. I will explain how to correct it if you accidentally get too sour bread (so you’ll always know what healthy and active starter looks like).
    Saturday morning at about 8am: no zoom meeting in the morning, you will feed Rudl again so it is in really good shape to knead the bread, fluffy and bubbly.
  • 2. live Zoom on Saturday at 3pm: we will meet on zoom and start kneading , feed the rest of the starter, discuss how to multiply a larger quantity of starter, how to store the starter in the fridge, how much starter you need for baking. I will also share with you my starter feeding schedule – so your sourdough baking becomes really easy and simple.

  • 3. live Zoom on Saturday at 8pm: we will check how the dough has risen, then shape it, discuss how long to leave it at room temperature, then put it in the fridge – this step tells you everything you need to make yeast baking a part of your daily routine.

  • 4. live zooming on Sunday at 9am: we will meet first thing in the morning and check that the dough is properly risen (find out the signs of rising) and ready to bake. Prepare for baking. Here I share with you why we need to cut the dough, how to cut it and when not to cut it.
    You also get instructions on how to bake it in the oven so that it has a crispy crust and a soft centre.

  • 5. Live Zoom on Sunday at 11am: we will discuss when the bread is baked, how to refrigerate it, how to store it and a short summary of everything.

And there’s a little surprise at the end!

What do you need at the course?

  • Working internet connection, a computer or phone and the Zoom app,
  • 1 kg white wheat flour (type 500, recommended with at least 11 % protein,
  • salt and water,
  • a container with a tight-fitting lid (or plastic film to wrap it, or proofing cap),
  • a spoon or a spoon, a spatula (bench knife),
  • if you have a rising basket, great, if not, use the previous bowl with lid that you washed or a larger colander on legs (this is where you will rise your bread),
  • a cotton napkin (not to be washed with fabric softener; unless you want the smell of meadow flowers 😊,
  • the oven tray (there are 2, one higher, one lower),
  • a scoring knife or a very sharp knife/scissors or razor (the men's kind),
  • 2 glass jars with lids up to 400 ml (the dry sourdough starter will be delivered in time).
  • lots of goodwill and motivation.
Start your course

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