Homebread course
Bake Real Sourdough Bread at Home — From Starter to Perfect Loaf
There's nothing quite like pulling a golden, crackling loaf out of your own oven. In this 6-week online course you'll learn everything you need to bake beautiful, bakery-quality sourdough bread — no prior experience required.
Online course
6 weeks of training
11 lessons
Installment payment option available
Is This Course for You?
Who Is This Course For?
For Food Lovers
Freshly baked sourdough is a dish in itself — that's how good it tastes on its own. The long fermentation process develops a complex, tangy flavor and an open, chewy crumb you simply can't find in a grocery store. If you love quality food, this bread will become your new obsession.
For Baking Enthusiasts
Working with a live sourdough culture is a genuinely fascinating experience. It's a naturally fermented product with its own quirks and rhythms. If you already love baking, sourdough will open up a whole new world. In this course you'll gain deep technical knowledge and hands-on practice with 7+ baked goods.
For the Health-Conscious
Sourdough fermentation breaks down gluten and phytic acid, making the bread easier to digest and richer in bioavailable vitamins and minerals. Unlike commercial bread loaded with additives and preservatives, sourdough contains just flour, water, and salt — ingredients you can actually pronounce.
Buy Now, Pay Later — Interest-Free
Split your payment into installments at no extra cost — you pay exactly the price shown, nothing more. Zero interest, zero hidden fees.
What's in the Course?
Incredibly Detailed Lessons
Every lesson is filmed so you won't miss a single step. Key techniques are shown in close-up, and your instructor calls out the moments that make or break the result.
Theory + Hands-On Practice
You'll get more than recipes. You'll understand the science behind sourdough — what a starter actually is, how fermentation works, and what affects its activity. That knowledge becomes the foundation for consistent, confident baking.
A Supportive Community
You'll be welcomed into a private course community full of fellow bakers who cheer each other on, share wins, and troubleshoot together. Warmth and respect are the hallmarks of the Maru school. Many students stay friends long after the course ends.
Expert Mentor Support
Beginners always have questions — is my starter ready? Does my dough look right? Our experienced mentors have seen it all. They'll guide you through the tricky moments and help you get to a great result faster.
Designed for Your Home Kitchen
Every recipe is built for home baking — hand kneading, a standard home oven, no professional equipment required. The same techniques can be scaled up for professional use, but you'll never need anything you don't already own.
You'll Never Go Back to Store-Bought
Once you've tasted your own sourdough — fresh from the oven, golden crust shattering at the first slice — store-bought bread just won't cut it anymore. Your family will notice the difference immediately.
A Delicious Variety of Breads
The program covers a wide range of wheat sourdoughs — different flours, hydrations, mix-ins, and techniques. Everyone finds a new favorite. You'll understand exactly how changing one variable shifts the entire flavor and texture of the loaf.
Fits Into Your Real Life
No sacrificing sleep or weekend plans. Your instructor shows you how to fit sourdough into your actual schedule. Feed your starter 1–2 times a week, bake once a week, and your whole family has fresh, healthy bread all week long — roughly 3–4 hours of active time total.
Course Program
We have designed each of the six weeks of training to be special!
Lesson 1
Wheat Sourdough Starter
Building, feeding, and storing your starter
Lesson 2
Bread-Baking Equipment
Learn which tools make the process smooth and the results rewarding — no fancy gear needed.
Lesson 3
Ingredients & Their Roles
Understand the differences between bread flours, how to choose the right one, and what every other ingredient actually does.
Lesson 4
The Sourdough Bread-Making Process
We walk through every stage — from feeding your starter to cooling the finished loaf. You'll learn the nuances of each step so you always know what to do (and why).
Lesson 5
Malted Cranberry Bread
A gourmet showstopper — almost dessert-like. Malt gives the crumb a deep caramel-chocolate flavor, while cranberries add a bright tartness that keeps it balanced.
Lesson 6
Basic Wheat Hearth Bread
A simple, low-hydration wheat loaf — the perfect foundation for mastering hearth-bread technique before tackling more complex recipes.
Lesson 7
Oat Bread
A wonderfully aromatic loaf with a moist, tender crumb — all thanks to rolled oats folded right into the dough.
Lesson 8
Whole Wheat Seed Bread
Packed with whole wheat flour and a blend of seeds, this loaf has an incredible nutty flavor and satisfying texture. A favorite for health-conscious eaters — rich in fiber, vitamins, and minerals.
Lesson 9
Buckwheat & Whole Wheat Sandwich Loaf
The perfect entry point into sourdough baking. A finely pored, ultra-soft sandwich loaf with a moist crumb — ideal for morning toast or the best BLT of your life.
Lesson 10
Cheddar Jalapeño Bread
A bold, crowd-pleasing loaf made with spelt flour, sharp cheddar, and fresh jalapeños. The gentle heat of jalapeño meets the richness of cheddar in a combination that's downright addictive — a guaranteed hit at any gathering.
Lesson 11
Focaccia
A classic Italian flatbread with a high-hydration dough and generous olive oil. The result is an incredibly airy, pillowy crumb soaked in olive oil. Perfect as an appetizer, alongside wine, as a base for sandwiches, or as a stunning addition to a charcuterie spread.
How the Training Works
The training is structured so that you are not afraid to make mistakes, get experience, support and feedback from teachers and mentors.
Video Lessons
New lessons unlock each week, keeping you in a steady learning rhythm. You'll have access to all materials for 12 months from purchase — rewatch any lesson as many times as you like, whenever you need a refresher.
Hands-On Practice
Every lesson leads straight to the kitchen. You'll apply new knowledge in real time, and our mentors will review your work — explaining any mistakes and giving you personalized tips to level up faster.
Personalized Feedback
Each week you'll bake the lesson's bread and submit it for review (photo + short description). An experienced mentor responds with specific, actionable feedback — so every loaf teaches you something new.
Shareable Certificate of Completion
Complete all course assignments and earn an official Certificate of Completion — issued in English and recognized internationally. Share it on LinkedIn, in your portfolio, or anywhere you want to show off your new skill.
Every slice of homemade bread tells a story — a story of care, intention, and love for the people you bake for. That's what makes it taste like nothing else.
Course Instructor
Ekaterina Kurbatova
Award-Winning Pastry Chef & Founder of Maru.expert
I'm a professionally trained pastry chef and graduate of the Olivier Bajard International Confectionery School in France — one of Europe's most respected institutions for advanced pastry arts. I've also trained under World Pastry Cup champions and Meilleurs Ouvriers de France, including Patrick Casula and Quentin Bailly.
I know the real challenges working pastry chefs and home bakers face, so I've combined world-class technique with practical, kitchen-tested insight to build courses that actually get results. Maru courses give you the knowledge and skills to create freely — and confidently.
Bonus Items
And that's not all!
Depending on the selected tariff, students additionally get
Belgian Liège Waffles
Crispy and caramelized on the outside, pillowy-soft on the inside. These pearl-sugar-studded waffles are all over social media right now — and in 15 minutes you'll have the most impressive breakfast on the block.
Sourdough Pizza Dough
Sourdough starter takes pizza dough to a whole new level — moist, airy, with that irresistible blistered, golden edge you only get at great pizzerias.
Sourdough Brioche
Once you taste sourdough brioche, the yeast version will feel one-dimensional. The naturally fermented dough gives the crumb an incredibly tender, cloud-like texture and a depth of flavor that's hard to describe — you just have to taste it.
Sourdough Discard Pancakes
Sourdough discard (the leftover starter from each feeding) adds a subtle tang and incredible fluffiness to pancakes. Save your discard across a few feedings and turn it into the most tender, flavorful stack you've ever made on a Sunday morning.
What You Get as a Result
You'll have a skill that lets you treat yourself, your kids, and your whole family to clean, wholesome bread — made with ingredients you can trust
You'll feel the deep satisfaction of turning flour, water, and salt into a loaf that rivals the best bakery in town
You'll bake with confidence, getting consistent, repeatable results every time
You'll master multiple bread styles and understand exactly how to adjust flour, hydration, and technique to get the flavor and texture you want — creating your own signature loaves
Your family and friends will be blown away by the quality and aroma of your homemade bread — there's truly nothing else like it
Wherever you live — whether there's a great bakery nearby or not — you'll always be able to bake fresh, delicious, nourishing bread for the people you love
What our students say
Ekaterina, I want to thank you from the bottom of my heart — and your wonderful assistant Tatyana too 🌾
This was so much more than a bread course. It was warm, welcoming, and genuinely alive... Read completely — every detail was put together with such care and real passion for the craft.
Everything was explained clearly, calmly, and at just the right pace — no rushing, no information overload, no feeling like you're falling behind. Each lesson was compact and purposeful, yet somehow still full of inspiration. That's exactly the kind of learning that helps you do more than just follow a recipe — it helps you actually understand the process and develop a feel for the dough.
Thank you both for the knowledge, the encouragement, the patience, and for sharing your experience with such genuine heart ❤️ This course will stay with me as one of my warmest memories — and a meaningful chapter in my sourdough journey 🍞✨
This was so much more than a bread course. It was warm, welcoming, and genuinely alive... Read completely — every detail was put together with such care and real passion for the craft.
Everything was explained clearly, calmly, and at just the right pace — no rushing, no information overload, no feeling like you're falling behind. Each lesson was compact and purposeful, yet somehow still full of inspiration. That's exactly the kind of learning that helps you do more than just follow a recipe — it helps you actually understand the process and develop a feel for the dough.
Thank you both for the knowledge, the encouragement, the patience, and for sharing your experience with such genuine heart ❤️ This course will stay with me as one of my warmest memories — and a meaningful chapter in my sourdough journey 🍞✨
Anastasia Voronets
I've always been obsessed with sourdough — for years I was buying it constantly instead of making it myself. But I finally decided it was time to learn, and taking this course with Ekaterina was... Read completely honestly one of the best decisions I've ever made. I never would have believed that starting completely from scratch, you could be baking absolutely incredible bread in just a month or two ☺️
The pacing is perfect — you go at your own speed, and the instructors are always right there when you need them. I was completely blown away. Ladies, you are truly gifted at what you do!!!
My whole family is now eating the most delicious homemade bread — and the joy I get just from the process itself is something I didn't expect. Thank you so much for the lessons, the attention, and for making it feel so personal!!!
The pacing is perfect — you go at your own speed, and the instructors are always right there when you need them. I was completely blown away. Ladies, you are truly gifted at what you do!!!
My whole family is now eating the most delicious homemade bread — and the joy I get just from the process itself is something I didn't expect. Thank you so much for the lessons, the attention, and for making it feel so personal!!!
I am so grateful to Ekaterina and Tatyana for welcoming me into this magical world of bread!!! You walked me through every step of the journey — and now I feel like this is just... Read completely the beginning, like there's a whole world left to explore.
The way you both treat bread — with such warmth and soul — comes through in every single lesson, even through a screen. And honestly, that's the only way it could work with something like sourdough. You have to feel it.
Thank you, my guides!!! Wishing you all the luck and success in everything you're dreaming up next — and so much more of what you've already built 🙏
The way you both treat bread — with such warmth and soul — comes through in every single lesson, even through a screen. And honestly, that's the only way it could work with something like sourdough. You have to feel it.
Thank you, my guides!!! Wishing you all the luck and success in everything you're dreaming up next — and so much more of what you've already built 🙏
Svetlana Syabrovskaya
A huge thank you to Ekaterina and Tatyana — for the support, the expertise, the wonderful recipes, and for making every participant feel so genuinely welcome. The atmosphere in the group was just wonderful!
Thank you so much for this course! The way it was structured, the recipes chosen, the detailed personal feedback for everyone, and the support every step of the way — it all made such a... Read completely difference.
Thank you so much for this course! I'm still so thrilled that I managed to grow my own starter from scratch and actually learned to bake real sourdough bread. There's something truly special about the... Read completely process itself — it puts you in a completely different headspace. And now? There's always fresh, bakery-quality bread at home. 🍞
I came away truly understanding how sourdough works — how to grow it, how to maintain it, how to keep it alive. I can now bake bread not just by following a recipe, but with... Read completely a real grasp of the entire process, from building the starter to pulling the finished loaf out of the oven. The instructors are genuinely helpful at every stage. The one thing I'd mention is that response times in the chat could sometimes be slow — questions don't always come up at convenient hours, and when several people were asking things at once, the wait could feel a bit long.
I want to sincerely thank everyone for the teaching, the advice, and the encouragement along the way. This experience gave me real knowledge, a new sense of confidence, and a genuine passion for baking sourdough... Read completely bread.
I'd wanted to learn sourdough baking for a long time — it always felt like something just a little magical, something bigger than just making food. And I never had any doubt that Maru was... Read completely the place to do it. I'd already taken the croissant course and was completely blown away, so the decision was easy.
At first it was rough. Getting the starter going was tricky, my first loaf didn't really come together, and the whole process felt long and overwhelming. I genuinely wondered if I'd ever get it right. But after the first few practice rounds, everything started to click — and keep clicking. Now I totally understand why people call this a kind of meditation.
And the focaccia dimpling? An entire category of joy on its own 🤗 And that moment of waiting for the bread to cool before you finally get to cut it open — it feels exactly like running downstairs on Christmas morning, or that heart-in-your-throat second before you crack open a Kinder egg 😄
Some of my photos genuinely stop me in my tracks — I can't believe I made that 🤭 Everything has tasted incredible. No one who's tried it has been anything less than impressed — and my coworkers actually said it beats the best bakery in town.
The lessons are detailed and easy to follow, and the support in the chat makes a real difference. Now I'm just waiting for the rye bread course 🍞
At first it was rough. Getting the starter going was tricky, my first loaf didn't really come together, and the whole process felt long and overwhelming. I genuinely wondered if I'd ever get it right. But after the first few practice rounds, everything started to click — and keep clicking. Now I totally understand why people call this a kind of meditation.
And the focaccia dimpling? An entire category of joy on its own 🤗 And that moment of waiting for the bread to cool before you finally get to cut it open — it feels exactly like running downstairs on Christmas morning, or that heart-in-your-throat second before you crack open a Kinder egg 😄
Some of my photos genuinely stop me in my tracks — I can't believe I made that 🤭 Everything has tasted incredible. No one who's tried it has been anything less than impressed — and my coworkers actually said it beats the best bakery in town.
The lessons are detailed and easy to follow, and the support in the chat makes a real difference. Now I'm just waiting for the rye bread course 🍞
Aleksandra Vincent
A huge thank you to Ekaterina for such an engaging, informative, and genuinely content-rich course. The videos and recipe guides cover absolutely everything you need to work through each stage of the bread-making process with... Read completely confidence. And a special thank you to our curator Tatyana — for her attentiveness, for keeping the chat warm and welcoming, and for the detailed, thoughtful feedback on every practice loaf. This course left me with nothing but great feelings and a real hunger to keep baking — and to sign up for the rye bread course as soon as possible!
Olga Antonovich
Everything worked out. I moved through all the coursework at my own pace, without any pressure — and for that I owe so much to Ekaterina and our curator Birute, who were always there, always... Read completely supportive, and always ready to answer even the questions that felt almost too basic to ask 😄 What meant the most to me was that I never once panicked about keeping up. Somehow I just knew the results would come — and that's entirely because of you. Thank you so much for this experience!
Vialeta Viarbitskaya
I want to express my deepest gratitude to Katya and the whole team for such an amazing — and absolutely delicious — course! 🙏
This has been an incredible experience — honestly the best decision I've made all year. I eat my own homemade bread every single day, and every single time it still gets me — I can't... Read completely believe I actually made this ❤️
Aliaksandra Zhylko
I absolutely loved the bread course. The instructors are friendly, approachable, and genuinely responsive — quick to answer every question, invested in your progress, and always cheering you on. The video lessons are detailed and... Read completely easy to follow from start to finish.
Maryna Piatrouskaya
I'd been dreaming about baking real, natural sourdough for a long time — the kind with that perfect crackling crust that you simply can't find at any bakery. And I always knew that if I... Read completely was going to learn, it had to be with Ekaterina.
The course covers a wonderful variety of breads, and everything about it just works — an intuitive platform, detailed process videos, thorough recipe guides, and a level of hands-on support from the curator that's genuinely rare. Tatyana, thank you so much 🙏🏻 All of it together sets you up for success, even in those early moments when nothing seems to be going right.
I'm so grateful I got to have this experience — and so grateful to Ekaterina 🫶 for putting together something this special. My home feels cozier and warmer because of it 🥰
The course covers a wonderful variety of breads, and everything about it just works — an intuitive platform, detailed process videos, thorough recipe guides, and a level of hands-on support from the curator that's genuinely rare. Tatyana, thank you so much 🙏🏻 All of it together sets you up for success, even in those early moments when nothing seems to be going right.
I'm so grateful I got to have this experience — and so grateful to Ekaterina 🫶 for putting together something this special. My home feels cozier and warmer because of it 🥰
Svetlana Kapustina
Thank you for giving me the chance to learn — and for giving my family something to look forward to at every meal.
Would I recommend this course to friends? Absolutely.
Will I be back for more?... Read completely Without a question — already counting down to the croissant course ❤️
Would I recommend this course to friends? Absolutely.
Will I be back for more?... Read completely Without a question — already counting down to the croissant course ❤️
I am absolutely in love with this course — with Katya, with the whole instructor team, with everything. It's thoughtful, professional, and full of genuine heart. The fact that something this good is even possible... Read completely online feels like its own kind of achievement. Thank you!
NATALLIA BIRUKOVA
The beginning of the course was such a thrill — watching the starter come to life from nothing is pure magic. But once we moved into working with the dough, the questions started piling up.... Read completely Figuring out how to structure my day around it while still holding down a job was genuinely challenging — sourdough doesn't exactly wait for a convenient moment. There was a lot to absorb, and I felt every high and every disappointing bake along the way. But the taste of your own homemade bread? Absolutely worth it. There's nothing like the way it fills your home with warmth and comfort. A huge thank you to the whole team — you've built something really special !!!
This course gave me something I didn't expect: real confidence in myself. My very first bake came out beautifully — right out of the gate. The recipes are wonderfully chosen, the feedback from my instructor... Read completely was genuinely invaluable, and having a community of like-minded people in the chat made the whole journey so much better.
But the biggest thing I'm taking away isn't just how to bake bread — it's actually understanding what's happening. Now I know what underproofed and overproofed dough looks like, how different flour types behave, and why each step in the process matters. That knowledge changes everything.
The Maru team is an absolute gem. Thank you from the bottom of my heart 🙏
But the biggest thing I'm taking away isn't just how to bake bread — it's actually understanding what's happening. Now I know what underproofed and overproofed dough looks like, how different flour types behave, and why each step in the process matters. That knowledge changes everything.
The Maru team is an absolute gem. Thank you from the bottom of my heart 🙏
I hit a few bumps along the way — transitioning my starter from whole wheat to all-purpose flour gave me some trouble, and I made a handful of mistakes in the process. But going back... Read completely through the lessons and getting answers in the chat fixed everything I needed.
As the course went on, something shifted. Lesson by lesson, I started to actually feel the dough — and more than that, I figured out how to weave the whole process into my everyday life without it feeling like a chore. The mindset flip that happened somewhere along the way says it all: I'm not working around the bread anymore. The bread works around me. And around my family, of course 😄
Thank you so much for this course — I couldn't be more satisfied 🙏
As the course went on, something shifted. Lesson by lesson, I started to actually feel the dough — and more than that, I figured out how to weave the whole process into my everyday life without it feeling like a chore. The mindset flip that happened somewhere along the way says it all: I'm not working around the bread anymore. The bread works around me. And around my family, of course 😄
Thank you so much for this course — I couldn't be more satisfied 🙏
A huge thank you to Ekaterina and Tatyana for everything they put into this! I loved every bit of it — and now I have a brand new hobby 😄 The lessons make everything genuinely... Read completely easy to understand, and what I appreciated most was that the course doesn't just show you what to do — it actually explains why. I learned so much I never knew before. I know for certain I'll keep baking long after the course is over. Every single recipe is wonderful, and you can feel the heart, the dedication, and the years of real experience that went into building this ❤️❤️❤️
Bread was pretty much uncharted territory for me before this. Now I can bake it myself and bring something truly special to the people I love. Thank you so much 🙏😊
I loved everything about this experience. I'm already looking into other courses — this won't be my last. Thank you for everything you put into this 🙏
Tatsiana Kazura
I'm still working through the recipes and getting a better feel for the process with each bake — and honestly, that's exactly how it should be. Everything comes with practice. Thank you so much for... Read completely the guidance, the support, and above all, the patience. Wishing you all the best with everything you're working on — you truly are the best!
Inna Razuvalova
I learned to bake real sourdough bread at home — something I genuinely thought was out of reach for me. It's been a year since I started the course, and I haven't bought a single... Read completely loaf from a store since. That still amazes me.
The course itself is wonderful — thorough, substantial, and full of great content. But what really made the difference was the feedback. Whenever it felt like nothing was working and I was ready to give up, there was always someone there to help me through it. And the recipes are so good that I honestly haven't felt the urge to look anywhere else ❤️
The course itself is wonderful — thorough, substantial, and full of great content. But what really made the difference was the feedback. Whenever it felt like nothing was working and I was ready to give up, there was always someone there to help me through it. And the recipes are so good that I honestly haven't felt the urge to look anywhere else ❤️
A huge thank you for everything I learned about maintaining a starter and baking bread — this has been absolutely amazing!!!! Look at everything I can make now: sourdough, focaccia, oat bread, jalapeño bread… and... Read completely my family has declared that my sourdough crêpes are the only ones they ever want again!!! 🔥🔥🔥❤️❤️❤️
Maru isn't a mass-market operation. Enrollment opens just once or twice a year, with a limited number of spots — and that intentionality shows in everything. The feedback system in particular is exceptionally well built;... Read completely they don't just cheer you on, they actually help you get results.
I've taken almost every course the school offers, and each time the bar gets raised — better materials, better video production, better everything. The bread course was actually a spontaneous decision for me, and it ended up opening an entirely new world. I now have a solid set of sourdough recipes that I can adapt and build on however I like. If you care about wholesome, real bread — this is my number one recommendation. Wishing the school continued success!
I've taken almost every course the school offers, and each time the bar gets raised — better materials, better video production, better everything. The bread course was actually a spontaneous decision for me, and it ended up opening an entirely new world. I now have a solid set of sourdough recipes that I can adapt and build on however I like. If you care about wholesome, real bread — this is my number one recommendation. Wishing the school continued success!
Valeria Okmyanskaya
I jumped into this course with everything I had. The moment I paid, I ordered all the equipment and spent the waiting time growing my very first sourdough starter. Watching it develop was genuinely fascinating... Read completely — like having a tiny living science experiment on my counter.
Then I decided to bake my first loaf — and quickly realized something had gone wrong. My starter had stalled. I baked anyway, just to see, and the result confirmed what I already suspected: something had gone seriously sideways.
So I started over, revived my starter — and then I was off. Two new loaves a week, every week. Unbelievably delicious, endlessly satisfying, and honestly? I am so proud of myself. But that pride belongs to Katya — because this course made a dream come true. I can bake my own bread at home.
What still amazes me is how few ingredients go into it, and yet how much there is to learn and feel and understand. But even taking the self-study tier without instructor feedback, everything works — because the video lessons and written guides are so detailed and clear that anyone who genuinely wants to do this absolutely can.
Then I decided to bake my first loaf — and quickly realized something had gone wrong. My starter had stalled. I baked anyway, just to see, and the result confirmed what I already suspected: something had gone seriously sideways.
So I started over, revived my starter — and then I was off. Two new loaves a week, every week. Unbelievably delicious, endlessly satisfying, and honestly? I am so proud of myself. But that pride belongs to Katya — because this course made a dream come true. I can bake my own bread at home.
What still amazes me is how few ingredients go into it, and yet how much there is to learn and feel and understand. But even taking the self-study tier without instructor feedback, everything works — because the video lessons and written guides are so detailed and clear that anyone who genuinely wants to do this absolutely can.
Kristina Khakhileva
Thank you to Ekaterina for this wonderful course — and to Tatyana for her endless, unwavering support 😊 I'm so glad I took the leap.
For two months straight, I started every morning by opening the... Read completely chat to see what everyone else had baked overnight. It was the best motivation to keep going — seeing all those beautiful loaves from people just like me. The videos are put together so well that you just watch, follow along, and somehow end up pulling a gorgeous little loaf out of the oven.
And the smell 💕 My husband is obsessed with the bread. And I'm obsessed with what I've become capable of 😁
For two months straight, I started every morning by opening the... Read completely chat to see what everyone else had baked overnight. It was the best motivation to keep going — seeing all those beautiful loaves from people just like me. The videos are put together so well that you just watch, follow along, and somehow end up pulling a gorgeous little loaf out of the oven.
And the smell 💕 My husband is obsessed with the bread. And I'm obsessed with what I've become capable of 😁
Konstantin Melnikov
What an extraordinary course — one that genuinely inspires and makes you fall in love with baking.
It all started with growing my starter, and that part nearly broke me. Nothing was working for weeks. Without... Read completely the attentive, almost instant feedback and the warmth of the group chat, I honestly would have quit. My starter jars were coming everywhere with me — commuting to work and back twice a day — and the thing still refused to grow.
But I kept at it, working through every suggestion from Katya and Tatyana one by one, and eventually I grew a strong, mature, fully active starter. That bubbly, domed starter from the video lessons — the one that once seemed like pure fantasy — was suddenly sitting right there on my kitchen counter.
Once I got to the actual bread baking, everything clicked. The video lessons were beautifully produced on a stunning kitchen set, with timestamps and subtitles built in — which made rewatching specific moments so much easier. Following the detailed process step by step, with the chat there for backup, I baked every single item in the course. I'd started out behind and caught up with my classmates by the halfway point. The pace never felt rushed or stressful, which made all the difference.
Every bread recipe in this course is exceptional. The foundations are thoroughly explained, the difficulty range is well balanced, and the results are always incredible. My friends and family still can't believe this came out of a home oven — and without a stand mixer, no less.
And the bonus recipes that dropped at the end of the course — completely unannounced — were such a wonderful surprise. Thank you, Katya!
But the greatest gift of all might be the chat itself. The student community is genuinely special, and Tatyana felt like she was working 24/7 — answering every question, supporting every struggle, giving what felt like 300% at every turn.
If you're on the fence, don't wait. Just do it.
It all started with growing my starter, and that part nearly broke me. Nothing was working for weeks. Without... Read completely the attentive, almost instant feedback and the warmth of the group chat, I honestly would have quit. My starter jars were coming everywhere with me — commuting to work and back twice a day — and the thing still refused to grow.
But I kept at it, working through every suggestion from Katya and Tatyana one by one, and eventually I grew a strong, mature, fully active starter. That bubbly, domed starter from the video lessons — the one that once seemed like pure fantasy — was suddenly sitting right there on my kitchen counter.
Once I got to the actual bread baking, everything clicked. The video lessons were beautifully produced on a stunning kitchen set, with timestamps and subtitles built in — which made rewatching specific moments so much easier. Following the detailed process step by step, with the chat there for backup, I baked every single item in the course. I'd started out behind and caught up with my classmates by the halfway point. The pace never felt rushed or stressful, which made all the difference.
Every bread recipe in this course is exceptional. The foundations are thoroughly explained, the difficulty range is well balanced, and the results are always incredible. My friends and family still can't believe this came out of a home oven — and without a stand mixer, no less.
And the bonus recipes that dropped at the end of the course — completely unannounced — were such a wonderful surprise. Thank you, Katya!
But the greatest gift of all might be the chat itself. The student community is genuinely special, and Tatyana felt like she was working 24/7 — answering every question, supporting every struggle, giving what felt like 300% at every turn.
If you're on the fence, don't wait. Just do it.
I enjoyed everything about this. The course structure is excellent — my only note would be around important announcements getting buried in the chat. The support was thorough and genuinely caring. Seeing that everyone around... Read completely me was getting results kept me motivated to keep going. Thank you!
I want to leave this review with so much gratitude for Ekaterina's sourdough bread course. It was an absolutely incredible experience. Ekaterina is a gifted teacher — everything is explained clearly, accessibly, and with real... Read completely expertise. Her approach is genuinely inspiring.
I also have to give a special shoutout to our course curator Tatyana. She was always available, always ready to help work through any difficulty, and full of practical advice that actually made a difference. That level of attention is what helped me build not just basic skills, but real confidence.
And now — I bake bread at home, and it brings me so much joy. My family is obsessed. But it didn't stop there: within just a couple of weeks of finishing the course, my clients started placing orders. What did they call it? "Divine." "Incredible." "The best bread I've ever had." People here in Florida were actually buying loaves to take with them to friends in Boston.
I recommend this course to everyone who wants to learn to bake bread with real heart and soul. Thank you, Ekaterina and Tatyana, for everything you put into this 🙏
I also have to give a special shoutout to our course curator Tatyana. She was always available, always ready to help work through any difficulty, and full of practical advice that actually made a difference. That level of attention is what helped me build not just basic skills, but real confidence.
And now — I bake bread at home, and it brings me so much joy. My family is obsessed. But it didn't stop there: within just a couple of weeks of finishing the course, my clients started placing orders. What did they call it? "Divine." "Incredible." "The best bread I've ever had." People here in Florida were actually buying loaves to take with them to friends in Boston.
I recommend this course to everyone who wants to learn to bake bread with real heart and soul. Thank you, Ekaterina and Tatyana, for everything you put into this 🙏
Hanna Karpovich
I'm so glad I made a split-second decision and hit "pay" before I had time to overthink it. Beyond learning to bake bread, I also learned how to actually exist in a group chat —... Read completely without anxiety, without FOMO, sharing my wins and genuinely cheering for others. At this point I'm pretty sure I'm 80% gluten and 20% water 😁
Svetlana Zidkova
I recommend this course to everyone who wants to experience the magic of baking and bring something truly special to the people they love — bread that smells incredible, tastes amazing, and is actually good... Read completely for you. Ekaterina and Tatyana are the real deal: deeply skilled, genuinely passionate, and it shows in everything they do. They didn't just share their professional knowledge — they created a chat community where everyone felt comfortable, welcome, and supported at every step. Questions, advice, celebrating wins — it was all there, any time of day. The course is structured so thoughtfully that even the trickier concepts become completely approachable. Every recipe has been carefully developed, and the bread turns out absolutely incredible every time. Picking a favorite is genuinely impossible — you'll want to bake every single one again and again. The aroma, the texture, the crust — all of it is just on another level.
I'm loving it — my starter is thriving, everything is clear, and the step-by-step filming makes the whole process so easy to follow.
I'm so glad I decided to go for it! I walked away with so much more than just bread skills — I got a warm, supportive community and an instructor who genuinely cared about my... Read completely success. Tatyana's investment in each student's progress was something I didn't expect and deeply appreciated. She was always there — helping, encouraging, and sharing her experience so generously.
The course structure is really well thought out. It builds from simpler recipes toward more complex and interesting ones, and the knowledge accumulates so naturally that I almost didn't notice how much easier everything had become by the end. And the recipes themselves are just wonderful — every single one. Baking through them is pure joy.
Thank you so much for this course. I would wholeheartedly recommend it to anyone who wants to learn to bake real bread 🙏
The course structure is really well thought out. It builds from simpler recipes toward more complex and interesting ones, and the knowledge accumulates so naturally that I almost didn't notice how much easier everything had become by the end. And the recipes themselves are just wonderful — every single one. Baking through them is pure joy.
Thank you so much for this course. I would wholeheartedly recommend it to anyone who wants to learn to bake real bread 🙏
This course delivered exactly what I hoped for — I learned to bake hearth-style sourdough bread using a 100% wheat starter, and I'm so proud of the results. Ekaterina's lessons are beautifully filmed and genuinely... Read completely easy to understand. And Tatyana's support in the chat? Truly 24/7 — I honestly started wondering if she ever sleeps 🤔 The atmosphere in the group is so warm and encouraging — everyone roots for each other, celebrates together, and lifts each other up when things get tricky. It feels like a little home away from home 🤗 Thank you.
This course is number one on my personal list — and trust me, that list is long. I have spent my whole life keeping a safe distance from the kitchen, especially from dough and ovens.... Read completely And yet my very first loaf came out absolutely beautiful. That's entirely down to the quality of the video content, the precision of the recipe guides, and the kind of hands-on chat support that's genuinely rare — practically available around the clock, and unlike anything I've experienced in any other course.
With teaching this clear and support this strong, anyone can pull a gorgeous, fragrant loaf out of their oven. This is one of those rare cases where "guaranteed results" actually means something. I will absolutely be back for every future course this school offers. This is simply one love ❤️
With teaching this clear and support this strong, anyone can pull a gorgeous, fragrant loaf out of their oven. This is one of those rare cases where "guaranteed results" actually means something. I will absolutely be back for every future course this school offers. This is simply one love ❤️
Katsiaryna Pedzko
My story starts in 2018 — that's when I really began diving into the world of pastry and baking.
I've always been someone who loves to learn and push my own limits. Over the years I've... Read completely taken courses at in-person schools and online — chocolate, cakes, bread, the theory and science behind how ingredients actually work, muffins, you name it.
After emigrating, I made a decision that changed my life: I left my career as a pharmaceutical process technologist and became a pastry chef. What started as a passion became my profession. And even now, with daily hands-on practice, I'm still just as excited to keep taking courses, keep expanding my horizons, and keep learning something new.
I've always been someone who loves to learn and push my own limits. Over the years I've... Read completely taken courses at in-person schools and online — chocolate, cakes, bread, the theory and science behind how ingredients actually work, muffins, you name it.
After emigrating, I made a decision that changed my life: I left my career as a pharmaceutical process technologist and became a pastry chef. What started as a passion became my profession. And even now, with daily hands-on practice, I'm still just as excited to keep taking courses, keep expanding my horizons, and keep learning something new.
Marina Vorontsova
I had tried to grow a sourdough starter before — and failed every time. With Katya, it finally worked. I used to bake exclusively with commercial yeast, but now sourdough is the only way I... Read completely want to go 🍞
I loved this course — great recipes, great chat support, and real guidance when it counted. The beginning was genuinely tough, but with Ekaterina and Tatyana helping me work through every tricky detail, I figured... Read completely it out. I learned to bake truly delicious bread. Thank you so much!
I came in with zero bread experience — so everything I know about baking sourdough, I learned right here. And I'm just getting started. Thank you for giving me that foundation 🙏
Lizaveta Kazachonak
Follow the process, trust the techniques, and it will work out — every single time. This course is worth every euro.
Anastasiya Lahodzich
I had never baked bread before this course, so getting this opportunity felt enormous. It's been a revelation — so much new information, so many fascinating details, so many layers to discover.
It's a complex process,... Read completely but an incredibly engaging one. Since day one, bread has basically taken over my brain 😄
I'm so grateful to Ekaterina and Tatyana for the teaching, the encouragement, and the support that truly never stopped. Without them, none of this would have come together.
There's still so much ahead — practice, patience, and plenty of learning curves — but I believe in the process. With instructors like these, how could it not work out?
I'm really hoping to join the croissant course soon 🥐 Wishing the school continued success, new courses, and everything you deserve. Thank you, from the bottom of my heart.
It's a complex process,... Read completely but an incredibly engaging one. Since day one, bread has basically taken over my brain 😄
I'm so grateful to Ekaterina and Tatyana for the teaching, the encouragement, and the support that truly never stopped. Without them, none of this would have come together.
There's still so much ahead — practice, patience, and plenty of learning curves — but I believe in the process. With instructors like these, how could it not work out?
I'm really hoping to join the croissant course soon 🥐 Wishing the school continued success, new courses, and everything you deserve. Thank you, from the bottom of my heart.
If it worked out beautifully for me — someone who burns everything, under-seasons everything, and whose husband is literally a professional chef — then trust me, anyone can bake incredible bread after taking Katya's course.... Read completely You just have to put in the practice. The course itself is brilliantly structured, the chat support is genuinely top-tier, and the recipes… I have never in my life tasted bread as good as the bread I baked myself by the end of this. I am completely blown away. HIGHLY recommend. If you've ever thought about learning to bake — this course is it. I just have so many feelings right now and they are all good 🔥😄
I learned to grow a sourdough starter — and more importantly, I actually understood the why behind every step of the process. I also found the loveliest, most supportive group of fellow students. And Tatyana,... Read completely our curator — she's just my favorite. She explained everything, genuinely worried along with us, checked in on our progress, and was always there when we needed her 🤍
Such a fantastic course. The content is really well put together — a wonderful variety of breads that covers every taste imaginable and pushes you to try things you never would have considered. The lessons... Read completely are incredibly detailed, and the curator's support made all the difference in actually getting great results.
Tatiana Protasenya
I've genuinely fallen in love with sourdough baking. The course material is wonderfully detailed and helps you develop a real feel for the dough — not just follow steps. The curator is always there with... Read completely practical advice and encouragement when you need it. Now that I actually understand the technology behind sourdough, experimenting on my own doesn't feel intimidating at all — it feels exciting. Thank you again for everything, Ekaterina and Tatyana 🙏
Ala Karpitskaya
A fantastic course, an excellent platform, and a wonderful teacher. I'm certain I'll be back — probably more than once!
Thank you for this course. The most important result is right there on my counter — my own homemade bread. The support, the feedback, and the atmosphere in the chat were genuinely exceptional, and I'm... Read completely so grateful for all of it. One thing I especially appreciated was having two curators — different experiences, different perspectives, and that combination made a real difference.
The video lessons are incredibly detailed. The section on dehydrating your starter was a revelation — somehow knowing I had a backup made the whole process feel so much less fragile.
Not every bake comes out perfect, but that's what practice is for. And discovering how dramatically different flours affect the crumb was one of my biggest aha moments in the whole course.
My toughest challenge was the starter itself — three failed attempts despite trying different flours and even a proofing box. In the end, I got starter from another student in the group and baked with hers. Later, after she finally grew her own on the fifth try with Tatyana's guidance, she offered to walk me through the process too — and it worked. There were a few key details that weren't explicitly covered in the written materials, but Tatyana's method made all the difference.
The video lessons are incredibly detailed. The section on dehydrating your starter was a revelation — somehow knowing I had a backup made the whole process feel so much less fragile.
Not every bake comes out perfect, but that's what practice is for. And discovering how dramatically different flours affect the crumb was one of my biggest aha moments in the whole course.
My toughest challenge was the starter itself — three failed attempts despite trying different flours and even a proofing box. In the end, I got starter from another student in the group and baked with hers. Later, after she finally grew her own on the fifth try with Tatyana's guidance, she offered to walk me through the process too — and it worked. There were a few key details that weren't explicitly covered in the written materials, but Tatyana's method made all the difference.
Learning to bake bread had been a dream of mine for a long time. I'd already taken Ekaterina's courses on macarons, tartlets, and laminated dough — but bread remained the one chapter I'd never closed.... Read completely So when enrollment opened, I signed up without a second thought.
I started full of enthusiasm. And then I met my starter.
No matter what I tried, I couldn't get it to work. Watching other students begin baking their first loaves while I was still stuck at square one was genuinely demoralizing. My motivation was fading fast. Eventually, knowing I was close to giving up entirely, I made the decision to get starter from another student in the group — and it was the best call I made. Because the moment I pulled my first homemade loaf out of the oven, every failed attempt simply evaporated.
A special thank you to Ekaterina and Tatyana for the support, the guidance, and the answers at all hours of the day and night.
This course exceeded every expectation I had — and I came in only wanting to learn how to bake bread, with no intention of making it a regular thing. But after tasting that first fresh loaf, store-bought bread became simply impossible to go back to. Now I bake every week. The bonus recipes that came with the course went straight to my heart — thank you for those especially. And my sourdough starter has officially become a family pet: every single person in my household knows when it's time to feed her 😄
From the bottom of my heart, thank you to Ekaterina and Tatyana for this wonderful journey into the world of bread. Wishing you endless creative inspiration, new heights in your craft, and every success in everything ahead 🙏
I started full of enthusiasm. And then I met my starter.
No matter what I tried, I couldn't get it to work. Watching other students begin baking their first loaves while I was still stuck at square one was genuinely demoralizing. My motivation was fading fast. Eventually, knowing I was close to giving up entirely, I made the decision to get starter from another student in the group — and it was the best call I made. Because the moment I pulled my first homemade loaf out of the oven, every failed attempt simply evaporated.
A special thank you to Ekaterina and Tatyana for the support, the guidance, and the answers at all hours of the day and night.
This course exceeded every expectation I had — and I came in only wanting to learn how to bake bread, with no intention of making it a regular thing. But after tasting that first fresh loaf, store-bought bread became simply impossible to go back to. Now I bake every week. The bonus recipes that came with the course went straight to my heart — thank you for those especially. And my sourdough starter has officially become a family pet: every single person in my household knows when it's time to feed her 😄
From the bottom of my heart, thank you to Ekaterina and Tatyana for this wonderful journey into the world of bread. Wishing you endless creative inspiration, new heights in your craft, and every success in everything ahead 🙏
Viktorija Bulanova
This bread course exceeded every expectation I came in with. It didn't just teach me how to bake delicious, wholesome bread — it gave me a genuine love for the whole process. Ekaterina and Tatyana... Read completely are true professionals, there for you with guidance and encouragement at every single stage. I recommend this to anyone who wants to learn sourdough baking 🙏
Aleksandra Goncharova
Honestly? It started as a disaster 😄 My first loaf was a complete flop and I was convinced this just wasn't for me. But then loaf after loaf started coming out beautifully — and that... Read completely feeling was everything. One suggestion I'd actually love to pass along to Ekaterina: consider selling your own starter as an add-on option for new students. It would make such a difference. When my starter was struggling and I was falling behind, the stress was real — I genuinely wanted to quit. Having a strong, proven starter from day one would be such a game-changer for beginners.
I never could have imagined that learning something could feel this inspiring, this effortless — honestly, almost therapeutic. Thanks to Ekaterina and Tatyana, I didn't just gain knowledge and skills. I fell genuinely, wholeheartedly in... Read completely love with the magic of turning water and flour into something big and beautiful and alive. Thank you — to every single person who had a hand in creating this course — for an experience I will never forget 🤍
Ирина Габриельчик
Before this course, bread was something I could easily live without. Now I can't imagine my life without it. Ekaterina, thank you from the bottom of my heart for everything you've shared 🙏
This course gave me my very first sourdough loaf — made with a starter I grew completely from scratch. Getting the starter going was a real challenge, but working through it taught me something important:... Read completely baking sourdough is fundamentally about developing a feel for the dough — understanding fermentation, proofing, shaping, and how everything connects. The course gave me the chance to bake a real variety of breads, with fast, genuinely helpful feedback whenever things got tricky.
Thank you to Katya for building something this good — this course is an absolute banger.
And thank you to Tanya for walking me through every stage of growing my starter, for the detailed reviews on the platform, and for always being there in the chat 🤍
Thank you to Katya for building something this good — this course is an absolute banger.
And thank you to Tanya for walking me through every stage of growing my starter, for the detailed reviews on the platform, and for always being there in the chat 🤍
Natallia Bykhankova
I'd tried baking bread before, but the results were hit or miss. Now everything is so much more consistent — I've picked up details I never knew I was missing, and my recipe collection has... Read completely grown with some truly incredible new additions. My family is completely obsessed, and everyone has their own favorite loaf at this point. Katya, thank you so much for this 🌺🌺🌺
What a wonderful course — across the board.
The curriculum is excellent and every single bread in the program is genuinely delicious. Katya and Tatyana's support in the chat was truly round the clock — there... Read completely were moments I couldn't even keep up with all their answers and tips. The video quality and the way the material is presented are, as always with Katya, just on another level.
And honestly? I still haven't fully processed the fact that I can bake the most incredible sourdough bread at home, with my own starter, in my own ordinary kitchen. Every time a loaf comes out beautiful and delicious, I'm still a little amazed 😄
Baking sourdough at home had been a dream of mine for years. And now it's real. Thank you, Katya 🙏
The curriculum is excellent and every single bread in the program is genuinely delicious. Katya and Tatyana's support in the chat was truly round the clock — there... Read completely were moments I couldn't even keep up with all their answers and tips. The video quality and the way the material is presented are, as always with Katya, just on another level.
And honestly? I still haven't fully processed the fact that I can bake the most incredible sourdough bread at home, with my own starter, in my own ordinary kitchen. Every time a loaf comes out beautiful and delicious, I'm still a little amazed 😄
Baking sourdough at home had been a dream of mine for years. And now it's real. Thank you, Katya 🙏
Julyetta Rafaelyan
First and foremost, I want to thank our instructors for a course I had been waiting for so long — thank you for this treasure trove of knowledge, which is truly priceless. And thank you... Read completely for the lightning-fast responses in the chat.
This course happened to fall right in the middle of my move to a new country — with half my equipment missing, unfamiliar ingredients, and an absolutely overwhelming workload at my job. I signed up anyway, because this had been a dream of mine for a long time, and I wanted to learn from Ekaterina specifically. I trust her courses completely, and her whole philosophy just deeply resonates with me. I started late, my starter didn't work on the first try — but we got there. And I'm determined to work through every assignment before the course wraps up.
Thank you to Ekaterina and Tatyana for the chance to touch the craft of artisan bread-making — and for the rush of emotions that comes every time a loaf actually works
This course happened to fall right in the middle of my move to a new country — with half my equipment missing, unfamiliar ingredients, and an absolutely overwhelming workload at my job. I signed up anyway, because this had been a dream of mine for a long time, and I wanted to learn from Ekaterina specifically. I trust her courses completely, and her whole philosophy just deeply resonates with me. I started late, my starter didn't work on the first try — but we got there. And I'm determined to work through every assignment before the course wraps up.
Thank you to Ekaterina and Tatyana for the chance to touch the craft of artisan bread-making — and for the rush of emotions that comes every time a loaf actually works
My experience is still pretty fresh — I've only managed to bake two loaves so far, because I got completely stuck on growing my starter. But my patience and Tatyana's support together worked their magic.... Read completely On the third attempt, after two full weeks of coaxing, my little starter finally came alive — she just needed extra time to get going 😄 Those two loaves I've baked so far came out wonderful. Ekaterina's video explanations are so thorough that if you follow them closely and think through your timing in advance, everything becomes clear and manageable. I will absolutely keep baking. I am endlessly grateful to Ekaterina and Tatyana for their support and for this course 🙏
Tatiana Smirnova
I love your courses. They're logically structured, technically sound, and clearly explained. Follow the instructions faithfully and success is practically guaranteed — it's just a matter of building muscle memory over time. And something that... Read completely really can't be overstated: every single recipe across every course is genuinely delicious. There are things I don't even like in theory — and I eat them anyway.
I actually own several English-language baking courses from MasterClass — not a cheap platform, as anyone who's been there knows. They're beautifully produced, with celebrated chefs making celebrated things. But they don't come close to what you've built here. What sets your courses apart is the individual attention you bring to a group setting. That's rare, and it makes all the difference. Keep doing what you're doing — and best of luck with everything new you're building
I actually own several English-language baking courses from MasterClass — not a cheap platform, as anyone who's been there knows. They're beautifully produced, with celebrated chefs making celebrated things. But they don't come close to what you've built here. What sets your courses apart is the individual attention you bring to a group setting. That's rare, and it makes all the difference. Keep doing what you're doing — and best of luck with everything new you're building
Not everything is perfect yet — but I get a little more confident with every loaf. Thank you to everyone at the school, you are all wonderful. Currently in the middle of the croissant course... Read completely and absolutely not missing the holiday course no matter what. THANK YOU
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
On your own
Popular
€120
More about the tariff
- Self-study
- Cookbook
- 6 months access to the course
- +4 bonus recipes
- Certificate
- 1 group and one personalized meeting in zoom
VIP
from
/ mo.
€180
or €360 in one payment
More about the tariff
- 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
Can I pay for the course in installments?
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.
Is a gas oven suitable for baking bread?
Yes, a gas oven makes great bread when using a baking stone and/or cast iron cauldron.
What kind of flour do you need to take the course?
For the course you will need wheat flour with 13-15% protein content, whole wheat flour, spelt flour, rye flour, buckwheat flour.
What equipment do I need to take the course?
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
Will I be able to purchase the course now and take the course a little later (if I'am going on vacation)?
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.
What if I don't succeed?
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.
Do I need a planetary mixer to take the course?
No, a planetary mixer is not necessary. The bread can be kneaded by hand and this technique is demonstrated in the course.