Hands on Zach Bread theory Sourdough

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

This full-day, hands-on class is designed for both new and experienced home bakers looking to master the art and science of sourdough in their own kitchens, on their own schedules.

As our longest-running course, we’re proud to have taught hundreds of people how to make delicious, naturally-leavened bread at home. You’ll dive deep into artisan sourdough techniques—from mixing and folding to shaping and baking. Expect plenty of hands-on practice, guidance, and inspiration to bake confidently in your own kitchen. You’ll leave with dough ready for your oven, a starter to keep alive, and a fresh new outlook on fermentation.

What to Expect

Hands-on practice with the entire bread-making process, and a focus on natural fermentation
Two loaves of sourdough in proofing baskets ready to bake at home, plus a detailed recipe packet and your own sourdough starter
Lots of time for questions, discussion, and troubleshooting
A full-day of learning with provided morning pastries, snacks, lunch, coffee and soft drinks; additional beverages and food available for purchase

Please let us know about any food allergies at checkout. Vegan and vegetarian lunch options available. This class includes wheat. We are not able to accommodate gluten allergies in our flour-filled teaching kitchen.
Who This Course Is For
Perfect for beginner to intermediate home bakers, especially:

Beginners curious about sourdough but unsure where to start
Bakers that have been making bread at home but still feel like they’re missing something
Anyone interested in gaining a deeper understanding of fermentation

What to Bring

A reusable grocery bag to take home your loaves and sourdough starter. Aprons, course materials, and ingredients are provided.
This style of bread is best baked at home in an enclosed cast iron combo cooker. We recommend picking one up before class so you’re ready to bake when you get home. You don’t need to bring it to class.

Recipes

Rebel Sourdough Formula
Inclusion recipes
Cast Iron Frittata

Meet Your Instructor
Zach Martinucci loves telling stories about food, over food, and even through food. He studied Culinary Anthropology at UCLA and the University of Bologna, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. He now brings his passions for culture and cuisine together to craft story-worthy experiences over food. Zach loves working with all kinds of dough, including sourdough (his first love) and gnocchi (his favorite dough to make at home and to teach).

Select Date and Time

Day View Calendar

Event information

Select number of attendees

Cancellation and Refund Policy

Please read our policy

Due to limited seating, we request that you cancel by email or phone at least 24 hours in advance to receive store credit. This allows us the opportunity to fill your spot. When you cancel within this window, we will send you a one-time coupon code so you can rebook another class. We do not offer refunds. Cancellations made less than 24 hours before class, or no-shows, will forfeit the full payment and are not eligible for store credit. We reserve the right to cancel a class for any reason, though this typically only occurs in rare situations such as instructor illness. If this happens, you may choose between a full refund or store credit to rebook.

I agree to the cancellation and refund policy

Required field. Please enter the details

Late Arrival Policy

Please read our policy

Our classes begin promptly at the scheduled start time and many recipes start immediately with steps that build on one another. Because of this, any participant arriving more than 15 minutes after class begins will not be admitted. Late arrivals cannot be refunded, credited, or rescheduled. We are not able to catch guests up, restart instructions, or have participants join partway through the process.

I agree to the late arrival policy

Required field. Please enter the details

Liability Acknowledgement and Waiver

Please read our policy

We want you to have a safe, fun, and delicious time in our kitchen. Cooking and baking involve certain risks—things like working with sharp tools, hot surfaces, and handling food. By joining our classes, you agree to take care while participating and to follow all safety instructions from our team. Rebel Bread, its owners, instructors, and staff can’t be held responsible for any injury, illness, loss, or damage that may happen as part of the experience. By attending, you agree to participate at your own risk and release Rebel Bread from any liability to the fullest extent allowed by law.

I understand and accept the risks involved in cooking and baking activities

Required field. Please enter the details

Order summary

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

Event $225.00