Autentična Kreativka: Anita Šumer


Svoju imenjakinju sam upoznala na seminaru Jaya Shettyja kada smo obje sjedile u prvom redu, jedna do druge. Čim je došla pružila je ruku i rekla „Anita? I ja sam Anita“ 😀 Vrlo je otvorena, pozitivna i pristupačna. Povezale smo se putem društvenih mreža i tek sam online saznala kakva „krušna“ čudesa ova žena radi.
Jedan događaj prije 7 godina je totalno promjenio njen životni put stoga vam donosim priču svjetski poznate Slovenke i njenog kruha.

I met my name-twin at Jay Shetty's seminar when we introduced ourselves to each other in the front row, where we sat side by side. As soon as she arrived she gave me her hand and said "Anita? I'm Anita, too." :) She is very open, positive and approachable. We connected through social media and then I  found out what kind of "bread" wonders this woman makes.
Seven years ago something happened that completely changed the course of her life, which is why I bring you the story of a world-renowned Slovenian woman and her bread.

Photo by Anita Šumer

1. Anita, nakon što ti je muž obolio na žuč, krenula si peći kruh po receptu naših baka, koristeći domaći kvasac kako bi ti i muž mogao uživati u ovoj prefinoj namirnici 😊 Jesi li tada mogla uopće i pomisliti u kojem će te smjeru odvesti pečenje kruha?
1. Anita, after your husband fell ill, you began to bake bread using a recipe that our grandmothers used so that your husband could eat it. 😊What exactly does your bread recipe contain? At that time, could you imagine where the bread baking would take you? 

"Nisam :) Započela sam prije 7 godina kada mi je muž Saša izvadio žučni mjehur i nije mogao jesti kruh s kvascima, imao je nadimanja i probleme sa želudcem. Tako sam započela čitati web stranice, razne knjige i nekako sam naišla na domaći kvasac. Napravila sam svoj prvi starter od domaćeg kvasca, ali nažalost mi je "umro" :) jer se nisam znala dobro brinuti o njemu. Ali nisam odustala i napravila sam drugi, Rudl, to je njegovo ime i on je od tada sa mnom. I tako sam jednog dana napravila svoj prvi kruh od domaćeg kvasca i moj muž ga je mogao jesti bez problema. Znali smo u tom trenutku da je ovaj kruh nešto posebno. Tako je zapravo sve počelo."

"No :) I've started about 7 years ago when my husband Sašo had his gallbladder removed and was not able to eat yeasted bread, it would make him feel bloated and cause stomach issues. So I started reading websites, various books and somehow stumbled upon sourdough. I made my very first sourdough starter but sadly it died on me, because I didn't know how to take good care of it. But I did not give up and made my second one, Rudl, that's his name, and he's been with me ever since. And one day I made a sourdough brick loaf and my husband was able to eat it withouth problems. We knew at that moment that this bread was something special."

Photo by Anita Šumer
2. Upoznajući tebe sam zapravo prvi puta čula za "droži". Kod nas se koristi naziv "kiselo tijesto". Kako to da si ga ti drugačije nazvala? 
2. When I first read about you, I first heard of "droži". We use the name "sourdough". How come you called it differently?

"Kiselo tijesto prema mom mišljenju ima pomalo negativnu konotaciju, a to sam provjeravala puno puta kada sam ispitala druge. Kad ljudi čuju „kiselo tijesto“, pomisle na težak i kiseli kruh, uglavnom raženi. Ali kiselo tijesto ne mora biti takvo, može biti lagano, pahuljasto s hrskavom koricom. A kiselo tijesto izravan je prijevod s engleskog (sourdough) ili njemačkog (Sauerteig), dok Talijani imaju puno ljepše ime ''lievito madre'', majčin kvasac, španjolsko ''massa madre'' ili matično tijesto, a mi u Sloveniji imamo ''droži'', domaći kvasac. Ljudi u Sloveniji su zaboravili ovo ime, ali polako ga uvodimo zajedno s tim zaboravljenim načinom izrade kruha. Zvuči mnogo privlačnije i bolje od "kiselo tijesto", zar ne?"

"Kiselo tijesto has according to my opinion a bit of a negative connotation, and I’ve confirmed this many times when talking to others. When people hear ‘’kiselo tijesto’’, they think of heavy and sour bread, mostly rye one. But sourdough is not necessarily just that, it can also be light and fluffy with a crunchy crust. And "kiselo tijesto" is a direct translation from English (sourdough) or German (Sauerteig), while Italians have a much nicer name ‘’lievito madre’’, mother yeast, the Spanish ‘’massa madre’’ or mother dough, and we in Slovenian have ‘’droži’’, the homemade yeast. People in Slovenia forgot about this name, but slowly we are introducing it back together with this forgotten way of making bread. It sounds way more appetizing and better than ‘’kiselo tijesto’’, don’t you think?"

Photo by Anita Šumer
3. Tvoju autentičnu izradu kruha s raznim motivima na kori prati već  preko 70.000 ljudi na Instagramu. Kako se nosiš s publicitetom? Jesi li mislila da ćeš postati poznata pekarica? 😊
3. Your authentic bread making with different crust motives on each loaf is followed by more than 70,000 people on Instagram. How do you deal with being internet famous? Did you think you were going to become a famous baker?

"Nisam po zanimanju pekar, ali definitivno po srcu i duši. Moje zanimanje je zapravo učiteljica engleskog te prevoditelj i tumač za njemački jezik. Ali u posljednje vrijeme pečem i učim pečenje domaćeg kvasca više nego prevođenje. To je nešto u čemu uživam, u to ulijevam svoju ljubav i strast i ne mogu zamisliti da više ne pečem, to je postalo dio mog života.

I'm not a baker by profession but definitely by heart and soul. My normal occupation is a an English teacher and German translator and interpreter. But lately, I've been baking and teaching sourdough baking more than translating. It is something I enjoy a lot, I pour my love and passion into it and can't imagine not baking anymore, it has become a part of my life."

Photo by Anita Šumer

4. Napisala si i knjigu "Drožomanija"
 koja se rasprodala u prvom tiskanom izdanju u roku od mjesec dana. Wow. Reci nam koja je posebnost tvojih recepata?
4. You even wrote a book "Drožomanija" that was sold out within a month in the first printed edition. Wow. Tell us, what is so special about your recipes?

"Hvala puno! To je ujedno i prva slovenska knjiga s tom tematikom, prvi put je objavljena 7. prosinca 2017. godine i rasprodana je u 3 mjeseca, što je za sve nas bilo prilično iznenađenje. Kada sam pisala ovu knjigu, imala sam na umu da moram uključiti sve ono što mi je nedostajalo kada sam se prvi put susrela s kiselim tijestom. Prije šest godina nije bilo knjiga na slovenskom jeziku. Sve informacije sam pronalazila online. Knjiga je ovako strukturirana; prvo pokrivamo žitarice uz pomoć mog prijatelja Davida Kranjca koji je specijalist agronomije, zatim prelazimo na različite vrste brašna, nakon toga je vrijeme da napravimo svoj prvi starter i umiješamo prvi kruh, mijesimo, protegnemo i preklopimo, preoblikujemo i oblikujemo, a zatim provjerimo, ocijedimo i ispečemo. Zatim sam pojednostavljeno pokazala i neke postupke (na primjer kako napraviti raženi kruh, kroasane, pizzu itd.). Prvi dio na više od 150 stranica posvećen je procedurama i teoriji i bogat je fotografijama s prelijepim slikama mog prijatelja i fotografa Primoža Lavre koji je i sam predani pekar kiselog tijesta.

Drugi dio uključuje više od 45 recepata koji pokrivaju naše slovenske kulinarske tradicije i sigurna sam da se možete poistovjetiti s nekim receptima jer su slični širom regije Balkana. Zatim na kraju opširno SOS poglavlje s pitanjima i odgovorima na najčešće situacije u pečenju kiselog tijesta. I raspored pečenja da bi čitatelj mogao prilagoditi postupak svom vremenu i životu.

Htjela sam nešto vratiti i zajednici jer imamo izreku na slovenskom jeziku: „biti dobar kao kruh“, i upravo je zato 2 € od svake prodane knjige namijenjeno terapijama jedne mlade djevojke s cerebralnom paralizom.

Napisala sam knjigu kako bi se proces bolje razumio i potaknuo ljude da ga sami pokušaju, kako bi vidjeli da to uopće nije teško. Izgleda da se kisela manija širi i po Sloveniji i susjednim državama, pridružuje se sve više ljudi, kao i Facebook grupi Drožomanija (peka z drožmi) koja iz godine u godinu znatno raste.
A evo i posebne informacije za vas iz Hrvatske → knjiga će biti dostupna na hrvatskom jeziku na praznik Sv.Martina, tako je barem planirano." 😊

Photo by Anita Šumer
Photo by Anita Šumer

"Thank you very much. It is also the first Slovenian book on this subject, it was first published on 7th December 2017 and sold out in 3 months, which was quite a surprise for all of us. When I was writing this book, I had in mind that I need to include everything that I was missing when I first encountered sourdough. There were no books in Slovenian language six years ago. All the information I found was online. The book is structured like this; first we cover grains with the help of my friend David Kranjc who is a specialist in agronomy, then we move on to different types of flour, after that is time to make our first starter and mix our first bread, knead, stretch and fold, preshape and shape, then proof, score and bake. Then I also showed some procedures in details (for example how to make rye bread, croissants, pizza, etc.). The first part of more than 150 pages is dedicated to procedures and theory and rich in photography with beautiful pictures by my friend, photographer Primož Lavre who is also a devoted sourdough baker himself.

The second part includes more than 45 recipes that cover our Slovenian culinary traditions and I'm sure you can relate to some recipes as they are similar across the Balkan region. Then at the end, there's an extensive SOS chapter with questions and answers to the most common situations in sourdough baking. And a baking schedule so the reader can adapt the process to fit their time and life.

I wanted to give something back to the community too, we have a saying in Slovenian language, ''to be as good as bread'', and following that saying, for every sold book 2 € are donated towards the cost of therapy for a young girl with cerebral palsy.

I wrote the book to make the process better understood and to encourage the people to try it on their own, to see that it's not difficult at all. It looks that the sourdough mania is spreading across Slovenia and beyond, as many more people join in, as well as the Facebook group Drozhomanija (baking with cobwebs), which is growing significantly every year.
And a special info for you guys in Croatia, the book will be available in Croatian language on St.Martin day, that's how it's planned at least." 😊

Photo by Ines Suljič

5. Svjesnost zdrave prehrane sve više raste. Osjetiš li da se događaju promjene u prehrambenoj industriji budući da i sama vrlo često održavaš edukacije i radionice vezane za izradu zdravijeg kruha? 
5. Healthy eating awareness is growing. Do you feel that there have been changes in the food industry as you yourself often do training and workshops to show how to make healthier bread?

"Moje radionice posjećuju podjednako i profesionalci i amateri. Održala sam posebne tečajeve za kuhare s mnogim poznatim i vrsnim slovenskim kuharicama, Luka Košir je, primjerice, došao na moju radionicu u Ljubljanu, kao i Matej Zupančič i Črt Butul, imali smo jedan cijeli dan posebno posvećen pečenju domaćeg kvasca u restoranima, i bila je to eksplozija i puno zabave. Dobar kruh je neizbježan za dobar restoran, prvo što osoba dobije na stol je kruh i time treba dati dobar prvi dojam.
Stvarno volim podučavati. Uživam u dijeljenju svog znanja, podučavanju i upoznavanju ljudi i putovanju svijetom. To je kao ostvarenje sna za mene, oduvijek sam željela vidjeti svijet, ali nikad nisam mislila da ću ga vidjeti zbog jednostavne mješavine brašna i vode. Ali pretpostavljam da ako nešto radite srcem, čuda se dogode."

"My classes are visited by professionals and amateurs alike. I held special courses for chefs with many well-known and excellent Slovenian chefs, Luka Košir for example came to my workshop in Ljubljana as well as Matej Zupančič, and Črt Butul. We had one whole day dedicated especially to sourdough baking in restaurants, and it was a blast and a lot of fun. Good bread is especially important for any good restaurant, as bread is the first thing served and you need to make a good first impression.
I really love teaching. I enjoy sharing my knowledge, teaching and meeting people and travelling the world. It is like a dream come true for me, I've always wanted to see the world but I never thought that a simple mixture of flour and water make this possible for me. But I suppose that if you do something with heart miracles do happen."


Zahvaljujem Aniti što nam svojim primjerom pokazuje kako se čuda zaista događaju, čak i za pekare 😊 Dokle god smo autentični i radimo srcem, cijeli svijet je uz nas.
Svi vi koji želite i dalje pratiti "Drožomaniju" i divnu Anitu Šumer, slobodno se pridružite mnogobrojnim pratiteljima na Instagramu pod "Sourdough_mania", na Facebook-u pod "Anita Šumer" ili u grupi "Drožomanija (peka z drožmi)". 
Također vas pozivam da se pridružite i nama Kreativcima u grupi "Autentični Kreativci", gdje svaki tjedan predstavljamo nova lica. Vaša Pitalica🙋 Anita Kanđera
➣ I zapamtite "Zakoračite izvan okvira!" 😉

I thank Anita for being an example of how miracles really do happen, even for bakers :) As long as we stay authentic and work from our hearts, the whole world is with us.
All of you who want to keep up with "Drožomania" and the wonderful Anita Šumer, feel free to join her many followers on Instagram under "Sourdough_mania", on Facebook under "Anita Sumer" or in her group "Drožomanija (peka z drožmi)".
I also invite you to join us in the "Authentic Creatives" group, where we introduce new faces every week, yours 🙋 Anita Kanđera
➣ And remember "Step outside the box!" 😉



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