Camp Bread: Sourdough Week
with Zach Martinucci
Join Zach for a complete week of sourdough baking at home. This series of workshops will guide you through the entire bread-making process beginning with making your first sourdough starter on Monday, and ending with fresh-baked bread on Saturday morning.
January 25 - 30, 2021
See below for a detailed camp schedule
$99/screen
What to Expect
A live and interactive bread-making workshop series via Zoom
A detailed course packet with descriptions on the entire bread-making process
Access to recorded class sessions to view later / on your own schedule
Bonus recipes to make use of your starter discard and cast iron skillet
Lots of time to ask baking questions
CAMP BREAD Schedule
(all times are listed in MST | event times subject to change)
Monday
6 - 7:30pm — Camp Welcome // Mix your first sourdough starter // Intro to bread theory and process
Tuesday
6 - 6:45pm — Group Starter Feeding Session // Extra time for baking questions
Wednesday
6 - 7:30pm — Group Starter Feeding Session // Sourdough Discard Recipes and Breakfast for Dinner Cooking Workshop
Thursday
6 - 6:45pm — Group Starter Feeding Session // Extra time for baking questions
Friday
3 - 8pm — MIX DAY: Mix, knead, fold, ferment, and shape your loaves
(Active instruction from 3-4:30p and 7-8p; 4:30-7p is an optional time for questions and a dinner cooking workshop)
Saturday
9 - 10am — BAKE DAY: Bake your first sourdough loaf at home // Final Q+A and closing remarks
What You’ll Need
Ingredients:
Bread Flour - 5lb
Anything labeled “Artisan Bread” or “Artisan Baking” flour at the store. All-Purpose will work if bread flour is unavailable. Preference for unbleached.
Whole Wheat Flour - 2lb
Optional: Rye Flour - < 1lb
Salt - a few tablespoons; kosher preferred
Equipment
For Monday - Thursday:
Covered, plastic containers for keeping your starter
I love these quart deli containers. Go order some take-out soup :)
For Friday - Saturday:
Plastic container with lid / large Tupperware for mixing dough
Dough scraper / bench knife
Cast iron combo cooker or Dutch oven
Lame / razor blade
Baskets and cloths for proofing
Recommended: Digital probe thermometer
Meet Your Instructor
Zach loves telling stories about food, over food, and even through food.
He studied Culinary Anthropology at UCLA, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. As a founder and baker at Rebel Bread, he now brings his passions for culture and cuisine together to craft story-worthy experiences over food.
Zach believes that food can (and should) tell the story of who we are. He is dedicated to challenging our relationship with food—one community, conversation, and loaf of bread at a time.
