HOW TO MAXIMISE THE POTENTIAL OF FERMENTS & SOURDOUGH
JOIN ME FOR A FREE LIVE WEBINAR |22 April 2026Learn to Ferment & 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
These two live interactive online courses complement each other so well, I am offering them together, so that in just a couple of months, you could go from nervous nelly, to a fearless fermenter, of all sorts!
Learn to ferment | Sundays 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
Learn the Art Of Sourdough Baking Sundays 2-4pm | 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.
Get a solid grounding in the principles, & become a fermenter for life
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
The live rounds expand core knowledge & skills...
Learn to make a wider range of ferments using different techniques and learn how to put these to use in everyday meals.
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
Will I make someone sick?
Lacto fermented foods are the safest group of foods we can eat, they pose no threat only 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?
Make rather than 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 cost about $50 and took 40 minutes to make. To buy an equivalent amount of the best organic kraut costs about $165 - 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
Click to see some of the ferments covered in the live rounds
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 live online ferment course ...
Eamon Karalus
New Zealand
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
Sydney
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
Broome, WA
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!
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
Money back guarantee
We are out to create a vibrant community, of inspired foodies so if, after attending the first two live sessions of that course, you are in any way dissatisfied, we will refund the tuition you paid, 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 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
FAQ'S
Are Zoom classes recorded?
I've never fermented, is this for me?
Can fermented foods be dangerous?
I tried & failed, how is this different?
How many hours a week?
My life is busy, how will I fit this in?
Reasons not to eat fermented foods?
I make ferments already will I learn more?
How do I introduce them to my family?
What equipment will I need?
Do I need lots of space?
I have a question?
What does the course content is mine for life mean?
We delight in living & working on the Cammeraygal people's land. We pay our respects to them and all indigenous nations.
