Christmas Sourdough Baking

On Saturday (10 December 2022), Holly Davis will be teaching a class on the essentials of Christmas Sourdough Baking. Holly Davis is a wholefood chef, author and educator. In the class, you'll learn to make baked goods with a sweetness that is undeniably more nutritious and digestible. 

Where: Elevated Plains, Vic, 3461, Daylesford-Macedon

#onehourout

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Please Note:

All Providers of OHO Experiences have implemented extra precautions around distancing and cleaning practices in order to comply with guidelines provided by the Department of Health and Human Services.

The plan

Learn how to capture and care for a starter and put it to many delicious uses such as perfect sourdough crumpets, naturally leavened crepes, and a boozy, beery sourdough Christmas fruit cake (you take yours away in a tin to bake at home). There will also be Christmas shortbread stars with a maple cream filling (you take a bag home to share with loved ones), maple and ginger toast parfait, peach fruit mince tarts, and a Russki mud pie rye loaf.

The fruits of your labour

As part of the experience, you will take home a lot of tips about Christmas Sourdough Baking and take home a fruitcake to bake at home and Christmas shortbread stars with a maple cream filling to share with loved ones. You will also have lunch with Holly and a glass of wine.

Class participants will all receive a recipe booklet.

The kit required

Nil. Aprons will be provided.

Holly is an inspiring wholefood chef and educator. Born in London, Holly cut her teeth as a chef at Food For Thought in Covent Garden. She moved to Sydney in 1982 where she founded Manna, a restaurant inspired by her interest in Macrobiotic philosophy. She then co-founded Sydney’s Iku Wholefoods in 1985. In her current business Food By Holly Davis she aims to seduce people to better ways of thinking about, sourcing, preparing, and eating balanced wholefood meals, by teaching them to make, or feeding them irresistibly delicious foods, that happen to be good for them.

Holly’s been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season, tailored to the needs of the consumer. Her cooking style uses traditional ingredients and embraces the dietary principles practiced by societies prior to industrialised food production. She has also been intentionally fermenting food and drinks to goodness for over four decades. Holly’s vision ‘to feed people love’ is expressed in her inspiring and informative cookery classes, her talks, through her articles and when she is catering or food coaching for private or commercial clients.

Her latest book – ‘Ferment – A guide to the ancient art of culturing foods’ published by Murdoch books includes guidance for making and maintaining familiar and less well-known probiotic rich fermented foods, at home. Her range of fermented vegetables, books and live or dried starter cultures are available at Carriageworks Farmers Market every Saturday 8-1pm in Eveleigh. Her books and cultures are available for order on her website.