Learn to master the sourdough bread preparation... in no time!
by ANITA ŠUMER
learn from the best!
There is a reason sourdough bread is the most delicious bread on this planet.
Nothing like you’ve ever tasted before. And you don’t need to be a chef to prepare the world’s most delicious (and nutritious), »mouth-watering« bread. You only need a few short courses from the ultimate sourdough bread master Anita Šumer ! Her mission? Sourdough bread preparation SIMPLIFIED for your busy life.
No complicated steps, no boring intros, no endless courses that you sleep through. A few steps and straight to the point master information are the reason to why this course is the one you will absolutely enjoy – and keep returning to.
Expect everything and more – because you will get it!
From the best starter preparation and maintenance, making and proofing your dough, to the final shaping of the dough and also fermentation.
Anita Šumer is ready to give you all her knowledge of the sourdough bread preparation and the correct fermentation.
Forget about complicated instructions, this course is almost simplified to the point where everyone can do it.
This will all be yours – FOREVER:
Knowledge you will keep for a lifetime
So, are you ready to taste the most delicious bread on this planet – made by you?
Your teacher, whose work is loved by Martha Stewart
Still not sure about it? Let our participants tell you why this is THE ultimate sourdough bread course to get!
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”.
What other BREAD EXPERTS say about Anita
Master of sourdough and author of three bestselling books
The author of the best bread book:
I’ve been sharing my passion for sourdough at more than 150 workshops in more than 10 countries. 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.