FREE LIVE WEBINAR | How to Maximise the Potential of Ferments & Sourdough
22nd April 2026 | 8pm AEST Sydney time
Learn to Ferment
AND
Learn the Art of Sourdough Baking
Two interactive live online courses with one purpose: to make you a more self sufficient fermenter of anything you choose
The bonus of making your own is how affordable, effective and vital these irresistible fermented foods can be
Learn what, why & how to safely create & use a wide range of family staples with fermentation at their heart
Understanding and confidence develop through immersion and well guided, hands on experience
These two live interactive online courses complement each other so well, I am offering them together with bonuses, so that in just a couple of months, you could go from nervous nelly, to a fearless fermenter, of all sorts!
Learn To Ferment will give you...
A solid grounding in the principles
Learn what you need to know, why it makes a difference and how to create and use the most delicious and beneficial fermented foods and drinks
Expanded knowledge & skills...
You will learn to make a wider range of ferments using different techniques and learn how to put these to use in everyday meals
Learn to Ferment
Sunday 10 - 12pm AEST
May 3 - 31
Note there is no class on May 10th - As it is Mothers day for many
- To slash the cost of buying the best ferments
- For the insanely good textures & flavours, that make the simplest meals more appealing
- To better support physical & emotional wellbeing
- For invaluable fibre & prebiotics
- To preserve the season
Answers for questions you may have
Will I make someone sick?
Lacto fermented foods are the safest group of foods, they pose no threat but many benefits.
Ferments become highly acidic as they develop and those acids prevent spoilage and ward off putrefying bacteria.
Why make them myself when I can buy?
For much greater variety and control of the quality, to make them to suit your taste and to save a heap of dosh..
What you see above is 6k of organic red cabbage, = to10 jars of 600g, the cabbage cost about $40 & took about 40 minutes to make.
To buy an equivalent amount of the best organic kraut, costs about $180 - I rest my case!
Isn't it hard to ferment?
All it takes is a few minutes here and there, to create a jar or two of ferments and nurture beneficial invisible microbes.
Fermentation happens while you go about your vibrant and busy life, occaisionally checking in to monitor their progress
Ferments covered in live rounds include...
Ferment students have said ...
Eamon Karalus
Watching the videos, when I get the time has been perfect for me. It feels like I’m attending the class, even if I’m not there live, everyone’s questions are always really helpful and often ones I’ve got my self.
Keryl Eagan
I was new to fermenting and was terrified of killing someone. You have helped me overcome my fears.
Marisa Cardoso
I have loved your combination of ingredients, such as the cumquat and pomegranate honey ferment. And how to address things when they go wrong.
Frankie O'Connor
The live sessions are so inspiring and I'm expanding my knowledge and adding to the things I ferment! Thanks for a great live round, and access to this lovely community, I am so glad that it will be ongoing!
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.
Whether you take one or both courses, your investment provides you with...
+ Lifetime access to this and future live rounds and...
+ Detailed pre recorded video tutorials
+ Workbooks, recipes, guides
+ 8 hours of interactive live Zoom classes - all recorded, to replay to suit you
+ PLUS access to all live content, from from previous live rounds of the courses you enrol in
+ Access to a private community forum (not on Facebook)
+ Sourdough course participants receive my 40 year old dehydrated starter 'Joseph' in the mail - if wanted
BUY BOTH COURSES - SAVE $200 & PAY IN TWO INSTALLMENTS
$794
GET IMMEDIATE ACCESS TO BOTH COURSES NOW FOR $397 | BALANCE DUE BY JUNE 7 2026
ENROL IN BOTH COURSES & SAVE $200
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.
