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MAY 17 WHOLESOME GLUTEN FREE SOURDOUGH BAKING

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Over 10 people have attended this class
Book Now (http://weteachme.com/l/wSNpgNcr)

Description

CONTACT NORTH SYDNEY COMMU ITY CENTRE TO REGISTER INTEREST IN A NEW DATE FOR THIS CLASS

PHONE(02) 9922 2299

A demonstration class with some hands on opportunities.

Learn to make and care for a brown rice sourdough starter

We will use mine to produce a rice and linseed sourdough loaf, hot honey glazed cornbread, light leavened sesame pastry to fill with seasonal goodness, a nutty pear cake or nutless slice, for lunchboxes, sweet almond pastry to fill with a non-dairy custard and top with glazed fruits.

All these recipes use only nourishing, digestible wholefoods, with no gums or fillers. A popular class so book early.

Image ©Geoff Lung

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What you will learn
  • MASTER THE ART OF MAKING AND CARING FOR A GF SOURDOUGH STARTER
  • PUT GF STARTER TO USE TO MAKE, CORNBREAD, CAKES AND PASTRY
What you will get
  • LOTS OF DETAILED NOTES
  • TIPS AND TRICKS
  • A BETTER UNDERSTANDING OF NON GLUTEN GRAINS AND HOW THEY CAN BE USED

What to bring
  • AN OPEN MIND, QUESTIONS AND DESIRE TO LEARN
What to wear

CASUAL BUT NON SLIP SHOES THAT FULLY COVER YOUR FEET

Appropriate for

THOSE INTERESTED OR IN NEED OF GF FOODS THAT WILL NOURISH THEM WELL


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Food by Holly Davis

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.

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Refund & Cancellation Policy

Food by Holly Davis requires 48 hours notice via email prior to the start of a class or event for a full refund or transfer.  Refunds and transfers will not be processed if cancellation occurs within 48 hours of the event commencing. We do not offer refunds for missed classes. There are no fees for refunds or transfers. For cancellations prior to the 48 hour cut off, email Food by Holly Davis to organise a refund or transfer

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Terms & Conditions

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).

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3 Reviews
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Olivia

20 August 2019 • MAY 17 WHOLESOME GLUTEN FREE SOURDOUGH BAKING

Holly is the most inspirational and knowledgeable lady, it is always the greatest privilege to be a part of Holly's classes. Every session I attend of Holly's I come away feeling empowered with a much richer insight into the science behind food, the nourishing capabilities of quality ingredients and a I am given a greater motivation to cook and feed my family. Once again Holly I learnt a bountiful amount from your Sourdough Baking class and I cannot wait to see you again soon.

Kimberly

11 August 2019 • MAY 17 WHOLESOME GLUTEN FREE SOURDOUGH BAKING

Holly really knows her sourdough & how to use it in a wide variety of foods! Loved this GF sourdough baking & cooking class. We made so many delicious things from Indian inspired dosas, corn bread, to the best chocolate cake I've ever had (and possibly the largest!). A wonderful way to spend a weekend, would definitely attend another class in future.

Dianne

10 August 2019 • MAY 17 WHOLESOME GLUTEN FREE SOURDOUGH BAKING

Thank you for the expansive view of gluten free baking. The explanation of the various properties of flours was enlightening. Now I can work with some understanding rather than just following recipes.