Learn the Art Of Sourdough Baking | June 8-29
- 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.
Make the most wholesome loaves, by learning the basics
The core classes provide you with detailed workbook and recipes for creating a starter from scratch and using it to make killer loaves like these, made by Margy during a live round.
Live rounds are designed to expand your knowledge & skills
With the basics embedded we can go on to create many sourdough based foods including the maple sourdough chocolate cake seen here with a good dollop of Filmjölk cultured cream, (you learn about Filmjölk in Learn To Ferment).
Understanding and confidence develop through immersion and well guided, hands on experience
What can I expect to learn in just 4 weeks?
By taking part in live classes and using the workbook and recipe you can expect 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 murdered my sourdough starter, I gave up
This is a sad but common tale. When you buy this course, 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 39 this year and I am as renegade as they come, if I can, you can for sure
What else will I learn?
Live rounds provide a large number of diverse recipes, tips and tricks for using your starter in sweet and savoury ways beyond bread. Sweet sourdough goods are all the better, for knowing the sourdough has converted much of the sugar into beneficial, lower glycemic goodness. Sweet sourdough raised foods are not demonstrably sour in character.
Click to see what other sourdough recipes are covered in the live rounds
What others have said about my sourdough course ...
Margy Perkhun
Inverell, NSW
I’m really getting the hang of it now :) 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
Woolloongabba, Queensland
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
Coles Bay, TAS
Your warm teaching style has 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
Sydney
The course was fantastic, and you made heaps of time available to help us all with our baking joys and mishaps! 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...
+ Lifetime access to this and future live rounds of The Art Of Sourdough Baking
+ Detailed video tutorials
+ Workbook, recipes, guides
+ 8 hours of interactive live Zoom classes - all recorded, to replay to suit you
+ PLUS live content, from from all previous live rounds
+ Access to a private community forum (not Facebook)
+ Sourdough course participants will receive my dehydrated, 30 year old starter 'Joseph' in the mail - if wanted
Buy 100% risk free
14 Day money back guarantee
We are out to create a vibrant community, of inspired foodies so if, after 14 days of buying a course and attending two live sessions you are in any way dissatisfied, we will refund the tuition you paid, in full.
No questions asked, all feedback welcome...
Contact [email protected]
I was introduced to ferments in 1972, my fascination with these potent foods has lasted a lifetime. As an advocate for wholefoods 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 wholefoods 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.
