Wholesome baking, which happens to be gluten free

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

Students will 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 ferment

We are extremely lucky to have Holly Davis as a regular stall holder at the Northside Produce Market with her fabulous fermented products! See the Market page on our website for more details.

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