Learn to make and care for a brown rice sourdough starter.
this class is limited to 12 students
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.
We love having Holly Davis as a regular stall holder at the Northside Produce Market with her fabulous fermented products! CLICK HERE for more information 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.
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