A CRASH COURSE ON CREATIVITY 2012

“Reframing Bread” by Team Crusty Crew

TEAM CRUSTY CREW

Zuzette Estevez – USA Sanita Kovaleva - LATVIA

Colleen Larsen – TURKEY Moustafa Nassar - EGYPT

A LOAF FOR LIFE

Our mission is to create a sourdough starter that not only leads to the creation of our loaf, the discard

starter is passed along amongst baking enthusiasts creating a chain of baking friends and unlimited

amounts of loaves of bread.

SOURDOUGH BREADSourdough is a bread product made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli. From Wikipedia, the free encyclopedia

WHY SOURDOUGH? The path to sourdough bread begins with a starter. On day 2 of the process, the starter is “fed” by adding flour and water. Prior to doing so you need to discard half of the starter! We saw the opportunity to reserve and maintain the ripe (fed) starter (about 4 ounces; about 1/2 cup, stirred down)  for future baking.

Photo credit: King Arthur Flour Website / post by PJ Hamel

THE PATH TO GREAT BREAD

How to create your own sourdough starter.

Photo credit: King Arthur Flour Website / post by PJ Hamel

HISTORY OF SOURDOUGH

Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form of leavening available to bakers.

San Francisco sourdough is the most famous sourdough bread made in the U.S. today.

YOU ARE INVITED TO BAKEProject Execution:

Create our brand identity, sponsorship opportunities and social media campaign.

Build FaceBook page to create community and keep everyone informed.

Create a series of YouTube videos to give an overview of the project, a video diary of the official creation of our starter and a message to future bakers, an instruction video on how to make sourdough bread and a video on how to handle and “feed” the discard starter.

Create blog/landing page to document baking stories, photos, map of where the starter has traveled and loaf counter.

Documentary of Crusty Crew Sourdough bakers & recipients of Mother Loaves.

Twitter #sourstarter

RECORD BREAKING POSSIBILITIESNewcastle Woman Maintains 122-year-old Sourdough Starter

Lucille Clarke Dumbrill of Newcastle, Wyoming got it from her mother, who got it from one of her husband’s students at the University of Wyoming. The student’s family could trace it back to 1889, to a sheepherder’s wagon near Kaycee.Complete Article from Wyoming Star Tribune December 2011

Lucille Clarke Dumbrill puts a small amount of her sourdough starter back into a ceramic pot while making pancakes Tuesday at her home in Newcastle. For more than 50 years, Dumbrill has been using the same sourdough starter, which has been alive since 1889. The Wyoming State Historical Society recognized Dumbrill for her starter.

Photo credit: Joshua A. Bickel / Star Tribune

DON’T BREAK THE CHAIN

Our starter will be prepared in San Francisco, home of famous sourdough bread in the United States. Invitation emails to obtain access to the starter will be sent to subscribers who pledge to bake and donate their loaves to charity.

BUILDING VALUE FROM A LOAF OF BREAD

Our project builds value:• Links bakeries, food pantries, restaurants and baking

enthusiasts to take part in a meaningful social experiment.

• Promotes connection and charitable giving.

• Opportunities to give exposure to local food banks and charities.

• Educational opportunities.

• Like a chain letter, it could grow exponentially over time.

• A loaf that keeps on giving.

A STARTER THAT NEVER STOPS

Will you be part of our baking family?