Learn to master the sourdough bread preparation... in no time!


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

This course is a proven way to the most delicious sourdough bread and because we know that from time to time we all need a little memory refresh we decided to grant you access to this course for a whole lifetime. Yes, you heard that right! Once you are in it, you will keep it forever.

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

Best bread book in the world award, work, featured by Martha Stweart, Insider, Daily Mail, Bored Panda, UNILAD, Freeda, Food and Wine, 3 BEST SELLING books. Your course teacher Anita Šumer truly is a sourdough bread star! Don’t miss the chance to learn all the tips and tricks from her because, well, she is the best one to learn from.

Still not sure about it? Let our participants tell you why this is THE ultimate sourdough bread course to get!

Special price: $24,35

Before: $44,37

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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”.

What other 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 makeitdough.com

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.