Taught by Holly Davis
OCTOBER 13 2-5.30
NOVEMBER 24 2-5.30
What is more delicious than home-baked bread ? When life is busy, how do we fit that in?
In this workshop you will learn the art of creating, caring for and maintaining a sourdough starter and how to make delectable, digestible bread dough, proving, shaping and baking techniques which demonstrate how to fit this wonderful craft into your busy life. You will learn how to use your starter to make other wholesome goods, like pancakes and crumpets.
You take home a sourdough starter, the dough you made in class, to prove and bake, recipes and notes to inform and inspire you; to keep baking and breaking bread forever more.
Come hungry for freshly baked bread and more, with lashings of cultured butter, labneh and pickles!
To book your spot click here be quick as these classes sell like hot bread!
- How to make your own leaven, to last a lifetime
- How to make fabulous bread; to nourish and delight
- How to fit bread making into a busy everyday lifestyle
- Delicious tastings
- Sourdough starter
- Recipes, tips and notes
- The dough you make, to take home to prove and bake
- An open mind and glad heart ready to learn, lots
- Closed shoes
Vendor since 2013
I am a Sydney based, chef, author and educator with a passion for the freshest, most locally grown, biodynamic, and organic produce. I cook respecting the traditions that help to maximise nutrient values and digestibility of the dishes made. I have been doing so since I co founded Iku Wholefoods in 1985
Lacto-fermentation is an art I adore, practice and love to teach. I believe that cooking is an alchemic art form, not an exact science. I made my first batch of pickles at the age of 15 which has provided me with over 40 years of experience to impart.
I run wholefood cooking classes in Australia and the UK. My aim is always to educate and inspire people to eat in accordance with their needs and the season. I am also a caterer and work as a food coach with individuals looking to make dietary changes.
Whenever I am presenting, teaching, catering or working as a private chef, I am always an impassioned speaker on the benefits of sustainable whole food and organic and biodynamic farming practises.
Our cancellation policy: Just like a concert or theatre ticket, if you are unable to come to class, the cost is not refunded, however you are welcome to send someone in your place. Under certain circumstances, with sufficient notice, a credit may be given for another class (This will be at the providers discretion and subject to the availability of other classes).