Learn the Art of Sourdough Baking
An interactive live online course to help you make the most delicious sourdough breads and snacks.
The Art of Sourdough Baking Course has you...
Making the most wholesome loaves
The core classes provide you with detailed workbook and recipes for reliably, creating a starter from scratch and using it to make killer loaves like these, made by Margy, during a live round.
Broadening the scope
For the uses of an active sourdough starter.
With the basics embedded, we go on to create many sourdough based foods, including the maple sourdough chocolate cake seen here, served with a good dollop of Filmjölk cultured cream and so much more.
Learn the Art Of Sourdough Baking
Sunday 2 - 4pm AEST
June 7 - 28
- For the satisfaction & pleasure of sharing a crusty slice you made
- To offer bread, that even the gluten sensitive* in your clan could enjoy. *Not coeliacs
- Make the most nutritious loaves, providing, valuable fibre & prebiotics
- To halve the costs of the best breads ever
- How to fit this into even the busiest weeks.
Answering questions you may have?
What can I expect to learn in just 4 weeks?
To be making delicious nourishing breads, just as soon as it suits you. The course and live round contents are all yours indefinitely. You are also encouraged to return to any future live rounds, free of charge
I tried before and failed will that happen again?
With an active starter and an understanding of fermentation you will succeed. You will receive my dehydrated starter in the mail, enough to get you started and for back up, until you learn what a starter needs to thrive indefinitely, mine is 41 this year and I am as renegade as they come, if I can, you can for sure
What else will I learn?
Diverse recipes, tips and tricks for making a wide range of savoury and sweet goodness. Sweet sourdough raised foods are lower on the glycemic index and not sour tasting.
Click to see what other sourdough recipes are covered in the live rounds
Sourdough students say ...
Margy Perkhun
I honestly NEVER THOUGHT I COULD DO THIS !!! But with everything so clearly explained & other peoples experience to draw wisdom from, I was able to feel my way through & eventually join the dots enough that I was making really beautiful sourdough before I even knew it.
Rose Kubatov
The art of sourdough course is beyond my expectations!! It has been delightful to feel part of your kitchen and world in the live classes….such a lovely aesthetic and you are gorgeous, warm and so generous. Your teachings, advice, suggestions and encouragement make all the difference to getting hands on and learning.
Sally Mc Shane
Your warmth created such a supportive learning space. The mix of recorded, live and printable learning resources has really worked for me. I’ve enjoyed having such a lovely group of classmates to share the experience with. We have celebrated each other’s achievements and commiserated when things didn’t quite go to plan.
Pete Watson
The course was fantastic, I really learned a lot and my baking has certainly improved, to be able to put tasty and great looking loaves on the table for my family. The community forum is great to catch up with the recipes and techniques I missed, as well as the class recordings.
Your investment provides you with...
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Lifetime access to this and future live rounds and...
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Detailed pre recorded video tutorials
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Workbooks, recipes and guides
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8 hours of interactive live Zoom classes - all recorded, to replay to suit you
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A free bonus Zoom class for 'fine tuning' your skills (Date to come)
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PLUS access to all live content, from from previous live rounds
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Access to a private community forum (not on Facebook)
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My 40 year old dehydrated starter 'Joseph' in the mail - if wanted
THE ART OF SOURDOUGH
$497
NUTRITIOUS DIGESTIBLE BREAD FOR A THIRD OF THE COST!
ENROL IN THE ART OF SOURDOUGH
Buy 100% risk free
Money back guarantee
We are out to create a vibrant community, of inspired foodies so if, after attending the first two live sessions & completing 5 lessons of a course you own, you are in any way dissatisfied, we will refund the tuition you paid for that course, in full.
No questions asked, all feedback welcome...
Contact holly@foodbyhollydavis.com
I was introduced to ferments in 1972, my fascination with these potent foods has lasted a lifetime.
As an advocate for whole foods I have run eateries, trained countless staff, produced a range of ferments and taught numerous home cooks and restaurateurs.
I have authored books and championed whole foods in the pages of Sydey's Good Weekend and several glossy magazines, when those were a thing! I co-founded Sydney's Iku Wholefoods Kitchen 1985-1997.
My book Ferment a guide to the ancient art of culturing foods, and the cultures it describes, are available to buy, in the shop on my website.
Holly x
We delight in living & working on the Cammeraygal people's land. We pay our respects to them and all indigenous nations.
