wolf anton
Sourdough Baking Course in Prague
A hands-on, small-group course where you’ll learn sourdough fundamentals — so you can bake confidently at home, again and again.Who it’s for
- beginners and professionals
- anyone who wants principles (not just recipes)Outcome
You’ll leave with your own bread, a starter, and a repeatable process you can rely on.
Anton Wolf
About me
I’m Anton Wolf, artisan baker with a passion for traditional fermentation and honest craft.
After years of professional baking, I created this course to help others learn real techniques, not shortcuts.
Anton Wolf
My sourdough journey
What shaped my baking & teaching:
Hands-on experience and training in Italy, focused on traditional methods
A deep focus on fermentation — understanding the “why”, not just following recipes
Mentorship and recommendation from Xavier Carchenilla (Executive Pastry Chef, Fairmont Golden Prague)
Recommendation from Daniele Combi, one of Prague’s most respected pastry chefs
Recommendations
“Anton is highly motivated and always aims to understand the craft in depth.” — Xavier Carchenilla
“A dedicated and talented baker with a strong desire to learn and improve.” — Daniele Combi
3 BENEFITS
Confidence instead of guesswork
Learn to “read” the dough (fermentation, strength, hydration) and know what to change when something doesn’t work.
Principles, not hacks
Recipes are just maps. You’ll understand what’s happening — so you can adapt to different flours, temperatures, and schedules.Designed for home baking
Methods that work in a normal kitchen without expensive equipment.
WHAT YOU’LL LEARN
- how to keep a starter strong (feeding, maintenance, common mistakes)
- mixing & dough development (autolyse, hydration, gluten strength)
- fermentation: time × temperature × dough strength (how to spot it in real life)
- shaping & proofing (tension, banneton, typical issues)
- scoring & baking (steam, crust, crumb, troubleshooting)
WHAT WE’LL BAKE
- semolina sourdough bread
- focaccia (including Focaccia Pugliese)
- ciabatta
- focaccia sandwiches (how to bake focaccia for sandwich-style use)
Photo from course
FAQ
Do I need experience?
No. We’ll start from fundamentals and do everything step by step.Do I need special equipment at home?
No. The methods are designed for a normal home kitchen.What if my starter dies later?
You’ll get a clear feeding routine and rescue tips — plus you’ll understand why it happened.How much will we bake?
You’ll leave with your own bread and starter, plus hands-on experience with Italian breads.Is this course good as a gift?
Yes — I can prepare a simple gift voucher (message me).How do I book?
Click “Book a spot” and choose a date.