Sourdough Bread Course "Your Own Bread"
This course is for you if
Who is this course for?
Freshly baked sourdough bread is a dish in itself—it’s so delicious on its own. Thanks to the fermentation process, sourdough bread develops a unique taste and crumb texture. If you appreciate quality ingredients, this bread will become your favorite.
Working with sourdough dough is an amazing experience. It’s a naturally fermented product with unique preparation techniques. If you love baking, sourdough bread will open up a whole new world for you. In this course, you’ll gain in-depth knowledge and hands-on experience with over 7 different baked goods.
Sourdough bread is highly nutritious and perfect for those who care about their diet and their family’s health. It is richer in vitamins, minerals, and nutrients. It is also easier to digest and doesn’t cause bloating or discomfort like industrial bread.
You can purchase our course with an installment plan at no extra cost—just the price listed on the website!
What’s in the course?
Our course is designed so you won’t miss a single detail. Everything is filmed in high detail: key processes are shown in close-up, and the instructor highlights the most precise execution steps.
You’ll get not only recipes but also theoretical knowledge to understand sourdough, how it works, and what affects its activity. The theory you learn will provide a solid foundation for hands-on baking.
In our course chat, you’ll connect with like-minded people who help, celebrate successes, and support each other. Respect, encouragement, and a warm atmosphere are the hallmarks of our school. Many students find friends here and continue their communication after the course.
Beginners often have many questions when working with sourdough, as they are unsure how the starter and dough should look. Our mentors will guide you and help you achieve the perfect results faster.
All course recipes are designed for home baking but can also be used in a professional setting. The lessons show how to knead the dough by hand and bake it in a home oven.
We guarantee that after this course, you won’t be able to go back to store-bought bread! You’ll realize that you can bake bread yourself that is much tastier and healthier. And your friends and family will love it too!
The course covers a vast range of wheat bread types and flavors. Everyone will find their favorite! You’ll explore new flavor combinations and learn how different flour types and fermentation techniques impact the final taste and texture.
You won’t have to sacrifice sleep or family time to bake bread. Our instructor will teach you how to fit sourdough baking into your daily routine. Feeding your starter 1–2 times a week and baking bread once a week is enough to keep your family stocked with fresh, healthy bread.
Course Program
Cultivation, Feeding, and Preservation
In this module, you will learn about the essential tools for bread making to ensure a smooth process and satisfying results.
In this module, you will learn about the differences in bread flour, how to choose the right one, and the role of other ingredients in the bread-making process.
We will break down each stage of bread making, from feeding the starter to cooling the finished loaf. You’ll learn all the key details of each step, helping you achieve the best results in practice.
This is a gourmet bread that can be considered completely self-sufficient, even dessert-like. Thanks to the malt, the crumb develops a caramel-chocolate flavor, while the cranberries add a pleasant tangy note.
A simple, foundational bread made primarily with wheat flour and low hydration. This bread will help you master the process of baking hearth bread.
A delicious and aromatic bread with a moist crumb, achieved by adding oats to the dough.
This bread stands out for its texture and flavor due to its high content of whole wheat flour and various seeds. This option will especially appeal to those who follow a healthy diet, as the bread is rich in vitamins and fiber
The bread with which it is best to begin your introduction to sourdough bread baking. It is a fine spongy bread with a moist, tender crumb that is ideal for breakfast or sandwiches.
read with a very unusual texture and flavor. Prepared with spelt flour, cheddar and jalapenos. You can easily win the heart of any man with this bread. The light spiciness of the jalapeño blends perfectly with the cheddar, creating the perfect balance of flavor.
A simple Italian pastry with a highly hydrated dough and the addition of olive oil. Thanks to this, focaccia has a very spongy, airy crumb soaked in olive oil. It is an ideal appetizer with wine or a base for picnic sandwiches.
How is the training going?
The training is structured so that you are not afraid to make mistakes, get experience, support and feedback from teachers and mentors.
Once you have paid for the course, you will receive new lessons every week. This way you can maintain an effective learning rhythm. Access to the course will remain available for 1 year from the date of payment. During this period you can view the materials an unlimited number of times.
Independent work helps to consolidate the theoretical material. Our courses are designed in such a way that you will immediately start applying new knowledge in practice! Mentors and experts will check and evaluate your work, explain mistakes and give personalized recommendations.
Each week you will prepare a product from the lesson and send it for checking through a special form (photo + description). An experienced tutor will help you to cope with all the difficulties, and the teacher's recommendations will help you to hone the skill to perfection.
After successful completion of the course you will receive a certificate. To do this, you will need to complete 100% of all course assignments and send your reports to the supervisor. The certificate is issued in English, so you can prove your knowledge in any country of the world.



Course Instructor
I am an accomplished pastry chef with professional training from the renowned Olivier Bajard International Confectionery School in France. My specialization lies in crafting intricate cakes and cupcakes. Through certified courses led by esteemed culinary masters such as Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, and more, I have further refined my skills and knowledge.
Drawing upon the expertise of these esteemed professionals and my own extensive experience, I have meticulously developed comprehensive study materials that address the unique challenges faced by contemporary pastry chefs. Join Maru courses today and unlock your creative potential with the latest knowledge and essential skills!
And that's not all!
Depending on the selected tariff, students additionally get

Crispy caramelized on the outside and tender on the inside, these waffles are perfect for breakfast. 15 minutes and a sumptuous breakfast is ready.

Pizza dough on sourdough starter turns out special - moist, airy with an appetizing browned edge.

Once you've tried sourdough brioche, you won't want to go back to the yeast version. Sourdough brioche has a deliciously tender, airy crumb and deep flavor.

Leftover sourdough starter is something that is always in abundance for those who bake bread. You can collect leftovers from several feedings and use them to make luxuriously tender pancakes for breakfast
What you get as a result of the training
MARU Certificate
To get a certificate, students need to complete 100% of the course assignments and send photos of the products to their curator.

Choose a Pricing Plan
- Self-study
- Cookbook
- 6 months access to the course
- +4 bonus recipes
- Certificate
- 1 group and one personalized meeting in zoom
- Learning in a group with a mentor
- Cookbook
- 12 months access to the course
- +4 bonus recipes
- Certificate
- 1 group and one personalized meeting in zoom
- Learning in a group with a mentor
- Cookbook
- 12 months access to the course
- +4 bonus recipes
- Certificate
- 1 group and one personalized meeting in zoom
FAQ
Yes, we give students a trusted installment plan from the school. The payment is split into two installments. The first part is paid immediately, the second part is paid within a month. Until the second installment is paid, the rest of the lessons remain closed.
Yes, a gas oven makes great bread when using a baking stone and/or cast iron cauldron.
For the course you will need wheat flour with 13-15% protein content, whole wheat flour, spelt flour, rye flour, buckwheat flour.
For the course it is advisable to have:
- A stone or cast iron baking dish
- Thermometer
- Baking baskets (approximate size 14*21, 15*24)
- Baking parchment
Of course, access to the materials is kept for 12 months and you can start at any convenient time. Mentor support is also available for the whole time. Response times may increase slightly in contrast to the course time, but support is maintained in any case.
We guarantee the result if you follow the technology, follow all the Chef's recommendations and use the appropriate ingredients. If you have any questions or difficulties with the preparation, you can always ask the curator for help.
No, a planetary mixer is not necessary. The bread can be kneaded by hand and this technique is demonstrated in the course.