Camp Bread Fall 2021: 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 Tuesday, and ending with fresh-baked bread on Sunday morning.
October 12-17, 2021
See below for a detailed camp schedule
$149/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 MDT | event times subject to change)
Tuesday
6 - 7:30pm — Camp Welcome // Mix your first sourdough starter // Intro to bread theory and process
Wednesday
6 - 6:45pm — Group Starter Feeding Session // Extra time for baking questions
Thursday
6 - 7:30pm — Group Starter Feeding Session // Sourdough Discard Recipes and Breakfast for Dinner Cooking Workshop
Friday
5 - 5:45pm — Group Starter Feeding Session // Extra time for baking questions
Saturday
9a - 2pm — MIX DAY: Mix, knead, fold, ferment, and shape your loaves
(Active instruction from 9-10:30a and 1-2p; 10:30a-1p includes an optional brunch cooking workshop, and an off-screen break)
Sunday
9 - 10am — BAKE DAY: Bake your first sourdough loaf at home // Final Q+A and closing remarks
Local students are invited to the Rebel Bread Production Lab for an optional in-person baking demo
What You’ll Need
Ingredients:
Bread Flour - 5lb
Anything labeled “Artisan Bread,” “Artisan Baking,” or just “bread flour” at the store. All-Purpose will work if bread flour is unavailable.
Whole Wheat Flour - 2lb
Optional: Rye Flour - < 1lb
Salt - a few tablespoons; kosher preferred
Equipment
For Tuesday - Friday:
Two covered, plastic containers for keeping your starter
I love these quart deli containers. Go order some take-out soup :)
For Saturday - Sunday:
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
(these “French fry baskets” with kitchen towels work great… or you can get fancy bannetons)
Recommended: Digital probe thermometer
If you’re looking for the “professional” version of these tools, I recommend TMB Baking.
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 the founder and one of the bakers 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.
Happy Campers
“Camp bread was so much more valuable than I could have expected. I went from literally not even knowing how to keep a starter to being able to make bread completely by myself...and it was delicious!”
-Lacy
Campers showing their first loaves on Bake Day.
“Camp Bread was a blast! Zach was a great instructor- he demystified Sourdough with his thorough, relatable instruction. Now I have a great starter and the confidence to bake a great bread.”
-Frank
“This is the best investment that I have ever made on a cooking class. Any fear that one may have in making sourdough bread will be alleviated. This class breaks down the process step by step. By the end of the class you will have the confidence to prepare high quality sourdough bread. You will dazzle your friends and family. The instructor is beyond amazing.”
-Linda
“Zach's knowledge, appreciation of culinary culture and enthusiasm for enjoying food and its preparation is contagious! Not only do you come away with a great sense of how to bake bread, but also other recipes to enhance the bread you will be enjoying.”
-Teri
“If you are looking for a fun baking experience with tasty end results, treat yourself to a week of Camp Bread! Not only will you come away with techniques that will serve you for the rest of your baking days, I guarantee you will never look at flour and water the same way again.”
-Lori