Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents.

In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more.

Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.

• Cover
• Title
• Contents
• FROM SLOVENIA, SOURDOUGH MANIA SPREADS WORLDWIDE
• IT’S NOT THE FLOUR THAT MAKES BREAD, IT’S THE HAND!
• BREAD, A GIFT FROM GOD
• Introduction
• From grain to starter
  • TYPES OF GRAINS
    • TRUE CEREALS
    • MILLET-TYPE CEREALS
    • PSEUDO-CEREALS
    • COMPOSITION OF A GRAIN
  • FLOUR BECOMES BREAD
  • BAKING PERCENTAGES EXPLAINED
  • SOURDOUGH, WHAT IS IT?
    • THE SOURDOUGH PROCESS: FERMENTATION
    • THE BENEFITS OF SOURDOUGH BAKES EXPLAINED
    • LET’S MAKE AND PREPARE THE STARTER
    • PREPARING THE LEAVEN
    • SWEET STIFF STARTER
    • GLUTEN-FREE STARTER AND GLUTEN-FREE BREAD
    • WILD YEAST WATER
    • THE WORLD’S FIRST SOURDOUGH LIBRARY
    • THE ONLINE LIBRARY QUEST FOR SOURDOUGH
• Your firstborn
  • USEFUL EQUIPMENT
  • STEP-BY-STEP DOUGH PREPARATION
    • PREPARING AND WEIGHING INGREDIENTS
    • PREMIXING AND AUTOLYSIS
    • FIRST RISE
    • KNEADING
    • PRESHAPING
    • BENCH RESTING
    • FINAL SHAPING
    • FINAL RISE
    • REMOVING DOUGH FROM THE BASKET
    • WHEN IS THE DOUGH READY FOR BAKING
    • SCORING AND DECORATION
    • BAKE
    • WHEN THE DOUGH IS BAKING
    • STEAM IN THE OVEN, CRUSTY BREAD ON THE TABLE
    • COOLING AND SLICING THE BREAD
  • OTHER METHODS
    • 100 PER CENT RYE
    • BAGUETTE
    • DOUGH BALLS
    • PIZZA
    • MAKING PUFF PASTRY
  • DON’T FORGET: BEFORE BAKING WITH A STARTER
• Sourdough recipes
  • BREAD AND BREAD PRODUCTS
    • EASY RYE TIN LOAF
    • RYE BOULE
    • BREAD IN A FLASH
    • WHITE BREAD
    • SUNDAY MORNING MILK BREAD
    • WHITE WITH A TOUCH OF RYE
    • EINKORN AND SPELT LOAF
    • YELLOW CORN BREAD
    • DURUM WHEAT BREAD
    • DARK BEER BREAD
    • SOURDOUGH PIZZA
    • DURUM FOCACCIA WITH ROSEMARY AND GARLIC
    • BUCKWHEAT BREAD WITH WALNUTS
    • CIABATTA
    • WHOLEMEAL BREAD
    • SPELT BREAD VARIATION
    • CRUSTY BAGUETTE
    • BREAD ROLLS
    • SOURDOUGH PUMPKIN BREAD
    • GARLIC ROLLS
    • SPELT LOAVES WITH CARAMELISED ONION
    • HOLIDAY FRUIT BREAD
  • SWEET AND SAVOURY DELIGHTS
    • BURGER BUNS
    • SAVOURY PLAIT
    • SWEET PLAIT
    • WALNUT ROLL
    • BUTTER BRIOCHE
    • CHOCOLATE BABKA
    • BRIOCHE BUNS WITH JAM
    • BERLINER DOUGHNUTS
    • DANISH PASTRIES
    • CROISSANTS
    • HOT CROSS BUNS
    • SEMOLINA CHEESECAKE
    • VEGAN BANANA BREAD
    • SPELT FRUITCAKE
• What if there’s too much starter?
  • KHORASAN BISCUITS
  • SOURDOUGH PANCAKES
  • SHREDDED PANCAKES
  • SHORTCRUST PASTRY CASE
  • BATTER FOR FRYING
  • GRATED DUMPLINGS
  • WHOLEGRAIN CRACKERS
  • SPELT BREADSTICKS
  • FRESH SOURDOUGH PASTA
  • SOAKING SEEDS, NUTS OR WHOLEGRAINS WITH SOURDOUGH
  • PICKLED TURNIP WITH SOURDOUGH
  • SOURDOUGH AS BINDER
  • THICKENER FOR SOUPS AND SAUCES
  • FILO PASTRY FOR STRUDELS OR PIES
• Starter SOS
• Baking schedules
• Glossary
• Bibliography
• Useful websites
• Copyright