Wholesome baking, which happens to be gluten free

Learn to make and care for a brown rice sourdough starter.

A demonstration class, showing students how to use Holly’s established starter to produce a sourdough rice and linseed loaf, hot honey glazed cornbread, light leavened walnut pastry (to fill with seasonal goodness), a nut butter biscuit, nutless pear cake slice (great for lunchboxes), and a sweet almond pastry to fill with a non-dairy custard and top with glazed fruits. 

Article in Sprout Magazine - The queen of ferments

We love having Holly Davis as a regular stall holder at the Northside Produce Market with her fabulous fermented products! CLICK HERE for more infromation about Northside Produce Market.

*COVID-19 restrictions apply to this class, social distancing will be in place, and students will also be expected to assist their tutor in a post-course clean down of the room & anything used during this time. Please understand we are putting in strict protocols across the board to ensure the safety of our entire community.

Tutor: Holly Davis

Holly Davis, inspired wholefood chef, author and educator, co-founded Sydney’s Iku Wholefoods in 1985. She has been intentionally fermenting food and drinks to deliciousness for over four decades. Photo: Samantha Mackie

https://www.foodbyhollydavis.com