Master the art of sourdough bread baking

The online sourdough bread baking masterclass is welcoming you with open arms...

What do you get out of this course?

Special price:




Can I start baking sourdough bread right away?
YES, with this course it is very easy!

All you need is a pinch of curiosity, a dash of excitement about baking your own bread, and a handful of the fully fermented tips and tricks you find in my SOURDOUGH BREAD BAKING TUTORIALS… and your bubbly, happy starter and crunchy mouth-watering loaf will be ready before you know it.

What do you get out of this course?

✔ You learn how to make easily digestible and absolutely delicious sourdough bread.

✔ You can pamper your friends and family with homemade bread using carefully selected ingredients.

✔ You get to wake up to the smell of freshly baked bread in the morning.

✔ You find out just how easy making amazing bread can be.

✔ You get to lead a better and more nutritious lifestyle.

But, a word to the wise! Sourdough baking can be highly addictive! So, proceed with caution.

Who will be your sourdough teacher?

Anita Šumer,
The author of the best bread book

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.

My art work has been featured by Insider, Daily Mail, Bored Panda, UNILAD, Freeda, Food and Wine, Martha Stewart.

My Mission is to bring sourdough and beauty into every home across the globe. Bread can be delicious, nutritious, and beautiful to boot. 

Join me on the bread journey and see that it can be so much fun, and a way to relax and connect to oneself.

What other sourdough BREAD EXPERTS say about Anita

Anita and I connected through Instagram as her passion for sourdough was evident through her words and pictures. After speaking with you it was clear that you have immense knowledge of working with sourdough, a passion for teaching and a strong desire to learn more. I have been thrilled to see your bread art and recipes over the years and am excited for what's to come! Thanks for being a constant inspiration.
Matthew James Duffy
Baking Professor and Trained Chef, Instagrammer and Blogger at SourdoughDuffy, Canada
“I started following Anita on Instagram many years ago when I first started my sourdough journey, I loved, and still do, her ethos and passion for sourdough. Anita has always been so inspiring and encouraging, producing endless wonderful sourdough creations and sharing helpful information for all home bakers.”
Elaine Boddy
Founder of foodbod Sourdough, Author of ‘Whole Grain Sourdough at Home’ and ‘The Sourdough Whisperer’, UK
For me, Anita is one of those pioneers who brought bread art to a next level. Being able to take care of “Rudl” her sourdough in the sourdough library is something I’m very proud of. Her efforts and dedication to bake the world a better place show how passionate she is about sourdough and good breads. Having Anita on board of “the quest for sourdough” is a privilege. I hope her work inspires you as much as it does to me.
Karl De Smedt
The Sourdough Librarian, Curator of the One and Only Sourdough Library in the World, St Vith, Belgium
Anita is a wealth of knowledge and information about naturally fermented bread. Her advice is always practical and helpful to both beginner and experienced bakers. She’s such a natural educator who makes everyone feel like they can conquer both the art and science of sourdough.
Hannah Dela Cruz
Cookbook author and founder of

Allow me to join you in your kitchen and teach you SOURDOUGH BREAD BAKING

Learn now how to make incredible sourdough bread that is not only healthier than yeasted bread but also absolutely delicious.

Your Products

Sourtastic bread course (#2435)

Billing details

Additional information

Your order

Product Subtotal
Sourtastic bread course  × 1 21,90 
Subtotal 21,90 
Total 21,90  (includes 1,90  VAT)
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Frequently Asked Questions

Anita, I want to know...

A sourdough starter is a simple mixture of flour and water that begins to ferment when left at room temperature.

Anything you bake using a sourdough starter is healthier and easier to digest than baked goods containing traditional yeast, making it more beneficial for your body. The longer the fermentation process, the easier the bread is to digest and the more nutrients, minerals and vitamins found in grains, your body can absorb from it.

Before you take the first bite of your freshly baked bread, your loaf has undergone an incredible process – the process of fermentation. The longer the fermentation the better.

The lactobacillus and wild yeasts that are naturally present in your starter break down gluten bonds during the bulk rise and fermentation stage, but sourdough bread isn’t inherently gluten free.  It is better and healthier for our bodies however and you can learn to make gluten free sourdough bread too.

Have I mentioned our friends, the lactobacillus? They are the “architects” that ensure your bread has a wonderfully homogeneous, fluffy, and even middle, also known as the bread’s “crumb”.

Master of sourdough and author of tHREE bestselling books