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.
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.
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. Image : Ben Dearley