Login
Camp Bread/Sourdough at Home: The Art and Science of Home-Baked Bread
Buy now

  • $125

Sourdough at Home: The Art and Science of Home-Baked Bread

Join Zach for our flagship baking class: a complete week of sourdough baking at home. This series of workshops will guide you through the entire bread-making process over 7 days: beginning with making your first sourdough starter, and ending with fresh-baked bread.
Buy now

What is Sourdough at Home?

What to Expect

A Tried and True Curriculum

I've taught hundreds of students to bake great bread both in-person and in virtual courses. We explore both the art and science of bread so that you can find your most meaningful and effective home-baking experience.

Note that this is an entirely-recorded course. You can take it on your own time! This photo of happy campers is from a previous live session.

Patient Instructions, Detailed Resources

  • Video demonstrations and explanations of each step in the bread-making process
  • A detailed course packet to accompany the lessons
  • FAQ sections based off the questions we've received from all our students over the years
  • Bonus recipes to make use of your starter discard and cast iron skillet

Delicious, Home-Baked Bread

Did we mention it's delicious and fun? By the end of the week you'll have two incredible loaves, and be ready to repeat the process again and again.

Happy Campers

Lacy

“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!”

Linda

“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.”

Frank

“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.”

Meet Your Camp Director

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.
InstagramWebsite

Contents

Click on any day to see details about the curriculum and bonus lessons.
Expand Days 1, 2, and 4 for lesson previews.

Welcome! Let's Get Baking.

START HERE: How Camp Works
Download Course Packet
Pre-Camp Checklist

Day 1: Camp Orientation

Camp Orientation
Equipment and Ingredients Overview
Preview
Bonus Lesson: How to Make a Cast Iron Frittata

Day 2: How All Bread Works

Day 2 Check-In
How All Bread Works
Preview
FAQ: Adjustments for Altitude

Day 3: How Fermentation Works

Day 3 Check-In
How Fermentation Works
Bonus Lesson: Sourdough Discard Ideas

Day 4: All About Your Sourdough Starter

Day 4 Check-In
"The Goat Lecture"
Everything You Need to Know About Your Sourdough Starter
Preview

Day 5: Prepare to Make Bread

Day 5 Check-In

Day 6: Mix Day

Hands-On Part 1: Get Ready to Mix
Hands-On Part 2: Autolyse
Hands-On Part 3: Mix + Bulk Fermentation
Hands-On Part 4: How to Perform a Fold
Lesson Part 5: Baking Sourdough Around Your Schedule
Bonus Lesson: How to Bake with Inclusions
Bonus Lesson: How to Make Sourdough Pizza
Hands-On Part 6: Pre-Shape
Hands-On Part 7: Final Shape

Day 7: Bake Day

Hands-On Part 1: Loading the Oven
Hands-On Part 2: Your Finished Loaf + Camp Farewell

Teri

“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.”

Lori

“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.”

Frequently-Asked Questions

Everything you need to know ahead of time.

What equipment do I need for this course?

  • Two covered, plastic containers for keeping your starter. I love these quart deli containers. Go order some take-out soup :)
  • Kitchen scale


For Days 6-7:


What ingredients do I need for this course?

  • 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. Buy a fresh bag!
  • Whole Wheat Flour - 2lb | Buy a fresh bag!
  • Salt - a few tablespoons; kosher preferred
  • Optional: Rye Flour - < 1lb
  • Optional: Rice flour (just a couple spoonfuls)

Is this live? When are the sessions?

All of the sessions are recorded, so you can participate in Camp Bread whenever you'd like. 

Sourdough at Home is 7 days long. We recommend you set aside about 30 minutes at the same time each day for Days 1-5, then 5 hours on Day 6 to mix bread, and 1 hour on Day 7 to bake bread. We explain how to plan your week in the first lesson.

Do you teach other baking classes?

Yes! We've taught many different styles of baking at Rebel Bread, and will be bringing new courses to Camp Bread soon.

Click here to let us know what courses you'd like to see next.

Can I give this course as a gift?

Hey thanks for your interest! Not yet – gift certificates are coming soon.