The Art of Sourdough Baking

A recorded, detailed on demand course, to do as and when it suits you.

Learn from me online, how to make the most nourishing & digestible bread


Do any of these sound familiar?

Hi, I'm Holly Davis, a well seasoned wholefood, sourdough baking and fermentation teacher. After teaching this program face to face, in Australia, for 23 years, it’s a delight to be able to present it online and share my fermentation and sourdough baking experience with you, wherever you are. 

Students from four continents have completed my The Art of Sourdough Baking online course, the next interactive live round will be in August 2023. The results and the feedback from these live rounds, have exceeded expectations. 

The on demand course is available now, so that you or someone you love can take advantage of the course materials and get learning when it suits. Upgrade offers happen two weeks before the start of the next interactive live round.

Interactive live rounds provide extended learning through four, 2 hour interactive live Zoom classes and you become a member of a growing community of like minded folk, who share their questions and receive answers from me and at times from other members. Interactive live round upgrades also give you access to all the classes recorded in previous live rounds. Interactive live rounds are run once a year, the next will be in August 2023, dates to come and you will be the first to know. 

In this, On Demand course, you will learn HOW and WHY sourdough bread, made as I teach it, can be a wholly nutrient rich choice for your family to enjoy (including the gluten sensitive); just the way they like it, without the guilt. 

I will also teach you the art of making slow fermented breads and some sweet sourdough options, to make these the most nourishing and digestible possible. Perhaps best of all, you will learn how to fit sourdough baking into even the busiest schedule.


Oh! I have been waiting for this, yes, book me in!

Why you might learn to bake sourdough

  • For the satisfaction & pleasure of sharing a warm, crusty chunk of bread you made with your loved ones.
  • Because, as well as insanely good textures and flavours you want to offer bread, that even the gluten sensitive in your clan can enjoy.
  • To make nutritious loaves, that no one need ever know is providing, valuable fibre and prebiotics to support gut health.
  • Because you get to choose and be certain exactly what is in your bread (and the cost of buying is halved too!)
  • You’re time poor and want to learn how to fit sourdough baking into your busy life.

Let me show you how to become a confident, competent sourdough baker; wherever you call home


The Art of Sourdough Baking Course Includes:

An introduction to sourdough

Everything you need to know about sourdough and what you will need to get baking.

Capturing & caring for yeasts

How to capture, maintain & restore starter. Good news is that once your starter is established, it is hard to kill!

The processes of baking

These are given once slice at a time, from mixing, to baking & how to read your results & troubleshoot.

What to do with excess starter

Far from a waste product, discarded starter has many fabulous uses. There are several recipes for using it and details for dehydrating it, to store long term as your back up, just in case.

Plus access to the following features... 

  • Thirteen high quality step by step video tutorials
  • An in depth workbook 
  • A recipe book including, breads, crepes, crumpets, butter and cultured cream
  • Worksheets and guides to download including, bakers speak, various schedules and record keeping
  • A resource guide, for sourcing ingredients & equipment



By the end of the course you will have confidence in...

  • Sourcing the best quality ingredients for the breads you wish to bake

  • Knowing what flour to choose, for what purpose

  • Capturing your own wild and free sourdough starter

  • Understanding how to care for that starter

  • Distinguishing starter from a leaven

  • Reviving neglected starter

  • Making bread dough

  • Developing & shaping dough 3 ways, for round, oblong & tinned loaves

  • Scoring and baking loaves in several ways

  • Reading your results 

  • Varying time, temperature & proportions, to produce the loaves you desire

  • Making sweet & savoury sourdough




  • Immediate lifetime access to all content
  • 13 detailed video tutorials 
  • Workbook
  • Recipe book
  • Baking terms, schedules, record sheets 
  • A special price to upgrade to 2023 live round, when it is announced


BUY NOW $290

FULL PRICE $440 - SAVE $150

  • Immediate lifetime access to all content
  • Videos
  • Workbook
  • Recipe book
  • Baking terms, schedules, record sheets 
  • The first to get special price offer to upgrade to 2023 live round, when it is announced







  • Immediate lifetime access to all content
  • 1hrs coaching value $195, save 30%
  • 13 detailed video tutorials 
  • Workbook
  • Recipe book
  • Baking terms, schedules, record sheets & resource page  
  • The first to get special price offer to upgrade to 2023 live round, when it is announced

Buying the course now... 

Provides you with the opportunity to work through all the class materials at your own pace. The content is yours for life. This can give you a head start before an interactive live round, when you can upgrade and go deeper, if you choose.  
The next interactive six week live round will be in August 2023, dates to be announced. You will be the first to know when the dates are set and there will be special pricing just for you. 

Self paced  online learning

Become a sourdough baker, take advantage of...

Videos detailing each step of the process

Learn a bite at a time. Each process has a separate video, so that you can easily find the process you wish to rewatch & practise along with me.

This can take your baking from ok to a thrill, two loaves at a time.

Become a baker, for life.

Invaluable Resources 

Your workbook for all the course content, to print.

A detailed recipe booklet.

Bakers terms & measures explained.

Record sheets, so you can track your results.

Timing schedules, so that you can see how to fit baking into your lifestyle.

Your resources page, for sourcing ingredients and equipment in your region of the world.

Upgrade - when the next live round is available. 

When you upgrade, you become a member of the art of sourdough baking community. In live rounds there are four weeks of interactive live Zoom Classes (eight hours in total). In these you can have all your questions answered in detail.  Zooms are all recorded, to watch when it suits you. You also have access to all past content in the community and all previously recorded live Zooms.

Get bonus live content, on the spot coaching and many extra recipes and techniques, such as: steamed sourdough Chinese buns, Honey glazed maple chocolate cake, sourdough Christmas baking and many more.



Hi, I am Holly Davis,  

My desire is to seduce people to shop, cook and eat the best way possible, to suit their resources and needs. I advocate that no matter where you are at, you never learn less. I have been teaching the art of home baked sourdough, since my first book Nourish was published in 1999. I am thrilled to say that people are using my most recent book Ferment, a guide to the ancient art of culturing foods (Murdoch Books 2017) in the UK, USA, Hungarian, Czech & Korean publications.

I have run successful wholefood restaurants, manufactured ready made meals, catered for from 1 to 700 people at a time. I sell a range of fermented vegetables, books, SCOBY's and dried starter cultures. I cofounded Sydney's Iku Wholefoods Kitchen 1985-1997. Iku was then, a pioneer of hand made, organic wholefoods. 

My hands on, 'Your Daily Bread' classes, at Cornersmith in Sydney, were frequently waitlist only. I run private and group workshops and online courses and consult with private and corporate clients. 

I co created and taught several units, including sourdough baking - bread, pastry and cakes; as part of Jude Blereau's three month long 'Whole & Natural Chefs Training Program'. My sourdough course The Art of Sourdough Baking and this learn to ferment course feature in our comprehensive online program, Homemade Pantry.  

Holly x

Here is what others say about my teaching...


Sally Mc Shane 

Live round online  2022, 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. It’s been fun, challenging and occasionally frustrating!  I’m happy that I have less 2am dashes to the kitchen, because I mucked up the timings! 
I’ve enjoyed having such a lovely group of classmates to share the experience with. We have celebrated each other’s achievements along the way and commiserated when things didn’t quite go to plan. We became confident enough to ask ‘the foolish questions’. Thank you again for a fabulous few weeks. 


Sandor Ellix Katz

Author & chief revivalist, Tennessee

Holly knows how to present ideas and recipes simply and clearly. Like me, Holly takes great pleasure in food and that comes through clearly.

Most important, she is encouraging and with her guidance and inspiration, you too can become part of the fermentation revival!

Gina  Hughes

Live round online 2021 Perth, WA

Holly ... you have such a wonderful way of presenting!   I know I can only attend a few of the zoom classes, but I love how I can watch them when I have a window of time ... thank you for such a well structured online course ... it's magic!  What I am absolutely loving about this course is being able to ask questions and getting answers straight from you, it is fantastic, given that I can't learn from you in person ... so this option to learn is fabulous!


Rose Kubatov

Live round online 2021
Wooloongabba, Queensland

The art of sourdough course is beyond my expectations!! The website is great. I found it easy to  use from my desktop.

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. 


Margy Perkhun 

The Art of Sourdough,
Live 2022

I’m really getting the hang of it now :) I honestly NEVER THOUGHT I COULD DO THIS !!! But with everything so clearly explained & other ppls 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.
Best part is these loaves are going to people who are healing their relationship with food (mostly with bread!) & are already working their sourdough magic on delicate stomach’s, that might not otherwise, be able to share this joy. It’s a lot of good from one small course! Holly & the amazing Sourdough Community thank you doesn’t quite cover it. My life (& the lives of others) are so much richer for the experience ❤️ 

Pete Watson

Live round online 2022

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. The class interaction was fun to be involved with, we had a great group and good to know we all struggle together to find new ways of doing things!
I hope to be able to join one of your other classes this year sometime.
Thanks again


Answers to questions you may have... 




Bakes from interactive live round students. As you can see, learning online works & some get hooked!

 All these were made using the course recipe, during the six weeks of an interactive live round of the art of sourdough baking. Once you get started you may never stop! There is no requirement to bake 5 loaves at a time but like Miriam, you may just want to.

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We delight in living & working on the Cammeraygal people's land.
We pay our respects to them and all indigenous nations.