The Art of Sourdough Baking
A six week interactive online course October 17 - November 27 2022
Learn the what, why and how of making nourishing, digestible sourdough bread
Do any of these sound familiar?
Hi, I'm Holly Davis, a well seasoned wholefood, sourdough baking and fermentation teacher.
I am thrilled to announce this years The Art of Sourdough Baking, an interactive 6 week, online baking course, beginning Monday October 17. After teaching this program face to face, in Australia, for 22 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.
I will show you 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 sweet sourdough goods, in a way that makes these, the most nourishing and digestible options. Perhaps best of all, you will learn how to fit sourdough baking into even the busiest schedule.
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
- Twelve 45 minute, live interactive zoom classes. 12pm Thursdays & 4pm Sundays AEDT (replays provided)
- 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 weekly round up email
- Membership to our growing community forum
- 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 sourdoughs, including your Christmas cake, if you'd like
As soon as you sign up, you will be sent both of these...
My 37 year old dehydrated rye sourdough starter 'Joseph', with detailed instructions
Refresh mine, rather than make one from scratch or keep Joseph as your backup.
Starter and express post are my gift. Value $30
How to capture a starter from scratch
Detailed notes and recipe for capturing your own starter ahead of the course.
This way, you will have active starter to use sooner so you can get baking.
Self paced interactive online learning
Become part of this sourdough bakers community & take advantage of...
9 hours interactive coaching on Zoom
Have all your questions answered in detail, in 12, 45 minute Zoom sessions
Get bonus live content & on the spot coaching, (recorded to rewatch)
Zoom times: Thursdays 12pm & Sundays 4pm Sydney daylight saving time
Send me questions & photos if you can't attend live, I will address in class
A supportive community
Learn together, everyone has something valuable to offer, your questions expand everyones learning.
As a member, you can share and develop connections with like minded folk, across the globe.
Anyone can join this private platform, no Facebook account required.
Connect to bakers and would-be bakers in the course and last years course
Become a baker for life
Enjoy videos that detail each step of the process.
Learn a bite at a time.
You can easily find the process you wish to rewatch & practise along with me.
This course can take your baking from ok to a thrill, two loaves at a time.
Learn how to adjust time, temperature and proportions to suit you and the weather where you are baking.
Invaluable resources to download
Your course workbook
A detailed recipe booklet
Baker's 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
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, sourdough baking classes are 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 and lactofermentation courses also feature in our comprehensive online program, Homemade Pantry (HMP). My Ferment and HMP courses are available on demand now, the next live round of HMP will be February 2023 and Ferment Autumn 2023.
Here is what others have said about this course & my teaching...
Live round online 2021
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.
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!
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! I am absolutely loving being able to ask questions and getting answers straight from you, it is fantastic, given that I can't learn from you in person ... fabulous!
Art of Sourdough interactive online participant 2021
Gisborne New Zealand
I am really enjoying the course, I’ve been watching the videos when I get the time and it has been perfect for me, feels like I’m attending the class even if I’m not there live each time I watch it, everyone’s questions are always really helpful and often ones I’ve got my self. My starter is cranking now, it’s been so cool to watch it become strong! Fingers crossed my first boule loaf turns out well
Thanks for providing such a great learning environment, I feel privileged to learn from you!
Art of Sourdough interactive online participant 2021
I’m am really enjoying this amazing course and soaking up all the knowledge so I can to make bread baking a little simpler in my life and enjoy it every week.
I’m loving seeing all the amazing loaves that are been baked by everyone.
Holly you are so inspiring to watch and I love some of the tips you give along the way. I can’t believe I had never thought of washing my cloths with cold water!! That's made cleaning up a lot easier for me.
Art of Sourdough interactive online participant 2021
Holly I am loving your classes.
Your attention to detail and laid back style creates a lovely learning environment.
Answers to questions you may have...
When are the Interactive Zoom classes?
I've never baked bread before, is this for me?
Isn't sourdough starter hard to care for?
I have tried & failed before, how is this different?
How many hours a week do I need to commit?
My life is busy, how will I fit this in?
How often do I have to bake ?
Is this suited to coeliacs & the gluten intolerant?
I have been baking for years, what can I expect?
What if my family will only eat white bread?
What equipment will I need?
Can I do this, my oven is a shocker?
I have a question?
When are the Interactive Zoom sessions?
Below are a few loaves baked by students during last years interactive live round. As you can see, learning online works & some get hooked!
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 go wild! The righthand image is of Eamon's first boules, all very good results.
Buy 100% risk free, with our money back guarantee...
We want satisfied customers to share the love of sourdough baking and spread positive vibes. We are confident that if you follow the course steps, this will be you. We have seen total novices and bakers who were having issues, delighted by the results they got, after completing this course.
If you let us know in writing within 30 days of purchase that you have followed the course to the point of baking the recipe for 2 loaves each, twice and have found that this course has nothing to offer you, we will issue you a full refund.
There is no fine print to scrutinise and no other questions will be asked.
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We delight in living & working on the Cammeraygal people's land.
We pay our respects to them and all first nation people, past, present and emerging.