The Art and Craft of Wholefood Baking
Joy and Deliciousness are Nutrients In Their Own Right
What You'll Learn
Wild Flours, Sweet Sap and Nectar
Less hybridised and processed flours, and sweeteners from sap (cane sugar, maple syrup/sugar) or blossoms (honey or coconut palm syrup/sugar) retain their wild and essential self and behave very differently in the baking process. Understanding their strengths and weaknesses allow you to put these ingredients to their best use and create the most delicious and nourishing cakes ever.
Use the Right Tool for the Job
You'll get better results more quickly and easily. For example, using a bowl that is slightly deeper is great for creaming butter and sugar (or making icing), whereas a slightly less deep and wider bowl, such as you see further above, is great for folding. The right tool doesn't mean expensive either. I'll cover every bit of equipment you need, what's best and why.
Develop Your Instinct and Technique
Baking is often described as a 'science' and whilst this is true when you enter the world of whole and semi-refined, natural, real and unadulterated, it's also about instinct and how to apply technique. Born from nature, every human being is different (and possibly on different days) and every real ingredient is different.
Perfect the Anatomy of Crumb
Crumb is how we refer to the mouthfeel of a cake, ultimately the texture and taste of the cooked batter. There are six primary factors that affect the quality of the finished crumb, understanding them plays an enormous role in the success of your end result.
Master Foundation Mixing Techniques
Along with understanding the factors that affect crumb, deploying the right mixing technique is more often than not, the answer you're looking for, especially when converting a standardised wheat recipe to your needs.
Troubleshooting and Conversion
Going deeper, you'll also learn how to build, convert and troubleshoot a recipe, no matter what your dietary needs (namely gluten, dairy or eggs). You'll learn, in-depth, how to go about creating a delicious and nourishing solution that everyone will love.
THE ART AND CRAFT OF WHOLEFOOD BAKING
$597
AUSTRALIAN DOLLARS
IMMEDIATE ACCESS TO THE COURSE AND ALL MATERIALS
- 26 In-depth instructional cooking video tutorials
– 5 comprehensive workbooks (pdf)
– 1 Comprehensive recipe book (pdf)
– Online resource directory (continuously updated)
– Lifetime access
Begin today, work through the class at your own pace, then if you would like to, jump on board for the next interactive live round (mid-2025)
In an interactive, live round you have full access to me for support, and troubleshooting (especially handy when it comes to conversion!). In 6 Zoom Get Togethers, I'll go deeper into the baking landscape and happily answer any questions or baking dilemmas you may have. I'll let you know when the next live round is coming up with the option of purchasing an upgrade (and the ability to take advantage of any bonus offer).
I'm imparting to you everything I've learnt about baking with whole, natural, and semi-refined ingredients over 30 years.
The Language of Cake
Whispered silently and directly into the soul, the language of cake is a powerful nutrient.
Jude, I have your book Wholefood Baking, how does this course differ?
I wrote my book Wholefood Baking in 2010 and published in 2013. I'm incredibly proud of this book but 12 years on, I've had the time to dive more deeply into my craft, especially when it comes to conversion.
Within a book, I can only go into so much detail due to word and page restraints. I find this challenging, as I know I can't give you all the what, why and how – plus, up close and personal in a video sure helps!
If you already have the book, you'll find this class will be a brilliant companion and take you far deeper into that what, why and how – again, especially when it comes to conversion.
What Others Are Saying
PRAISE FOR WHOLEFOOD BAKING, THE BOOK
"Finally, a book that gracefully combines nutrient-rich, wholegrain flours, minimal sweeteners and season produce in a collection of irresistible recipes that are perfect for any occasion. These are the kind of cakes, scones and muffins I crave – homemade, wholesome and delicious."
AMY CHAPLIN, AUTHOR,
AT HOME IN THE WHOLEFOOD KITCHEN and WHOLEFOOD COOKING EVERYDAY.
"Jude's perspective is a refreshing one: that baking and health are not mutually exclusive! This collection will inspire lifelong bakers to break out of the white flour mould and try something new – and healthier– without sacrificing a single thing. I can't wait to get baking!"
SARAH BRITTON, HOLISTIC NUTRITIONIST AND AUTHOR
MY NEW ROOTS
"Wholefood Baking is an essential book for every baker's shelf. The purpose of the book is two-fold: to nourish the body with less-refined flours and sugar, but to also tend to the soul, by allowing sweetness to have a place in a wholesome lifestyle...Jude herself says, 'Food is a deeply joyful and delicious part of life, especially sweetness'.
SARAH KIEFFER
THE VANILLA BEAN BAKING BOOK AND OTHERS
FROM PREVIOUS COURSES
"Hi Jude, Holly and everyone else in this amazing course.
Thank you so very much for this amazing journey. Wow! I don't think any other cooking course could include such a huge amount of in-depth, pertinent, and expert content. Your so generous sharing of your lifelong learning of healthy, wholefood cooking is so appreciated.
I love the Homemade Pantry content, the delightful and very clear videos, and recipes. They are all so easy to follow and spot on to my expectations. I will be revisiting them often. Loved all the lives and the replays, the questions and answers and the interaction with others too.
Thank you again, very much. I am so glad I participated, it has been amazing. I will be back for more."
PENNY ROBINSON
HOMEMADE PANTRY, FEBRUARY 2022
" Information is extensive and presented in a clear and practical way (with lots of visual aid). All of this is achievable from the comfort of your own kitchen. Holly and Jude make themselves available to your for the entire course with their knowledge, smiles and humour."
DEBBIE MC PHAIL
HOMEMADE PANTRY, FEBRUARY 2021
"This information is so, so helpful. I am so happy I joined the course! I was so confused about baking powders and the extra information in your reply to Anna, cleared it in my mind even further."
IRYNA AKHMETSHYNA
FEBRUARY 2021
FAQ'S
If you feel unsure about participating, please contact me and I'll be happy to answer questions about your specific situation. With over 30 years of experience and a leader in the field, I know there is always a nourishing solution, I will find one for you.
How much time do I need to work through the course?
There is no specific amount of time that you have to dedicate each week, you can work at a pace that suits you.
How long do I have access to the program?
You have lifetime access to the course and materials which can be accessed across any and all devices.
Is this course suitable for me?
Whether you're a just starting out or competent home baker, or seasoned professional, Wholefood Baking will provide you with the knowledge and skills required to make the best cakes ever, using whole, natural and semi-refined ingredients.
Is this course suitable for all dietary intolerances, restrictions, or preferences?
You are in the right place!
My default flour preference is Spelt, but you'll find plenty of bakes that contain low gluten or gluten-free and pseudo cereal flour options. Need it dairy or egg free? You'll find that too.
Whilst this class provides a wide range of baking for dietary restrictions, it does not cover baking without grain or pseudo cereal flours and starches - for example, paleo or GAPS baking.
One of the questions I'm most often asked is " Jude, how do I convert this to ........ (insert your particular need)?"
I've built Wholefood Baking with a view to giving you everything you need to answer this question and deliver nourishing and delicious results.
Do you have any other questions? If you're still not 100% sure that this course is right for you, let's chat.
Simply email me on [email protected] and I'll respond asap!