There’s a very specific moment every baker remembers. You lift the lid off your Dutch oven… expecting a light, airy, open-crumb loaf of Sourdough Bread… but instead, you get something heavy, tight, and underwhelming. It still tastes okay, but it doesn’t feel right. At The Sourdough Science Academy, founded by Roberto Giammellucca in Coomera, Queensland, […]
By Roberto and The Sourdough Science There is a moment every sourdough baker remembers. You mix flour and water together, place the jar on the kitchen bench, and wait. You check it a few hours later. Nothing. You check the next day again. Maybe a few bubbles appear. Then suddenly, a week later, your starter […]
If you’ve ever wanted to learn sourdough but felt overwhelmed by complicated recipes, daily feeding schedules, or confusing online videos, you’re not alone. Many people start sourdough excited to bake healthy homemade bread, only to end up frustrated when their starter stops bubbling or their bread turns dense and flat. That’s exactly why The Sourdough […]
Italian cooking has always been about simple food made properly. Good olive oil. Fresh bread. Slow fermentation. Quality ingredients that work naturally together. At The Sourdough Science, we love ingredients that bring flavour into simple cooking without making food complicated. That is exactly why we love Terre Francescane Black Truffle Extra Virgin Olive Oil. Made […]
Something is happening inside The Sourdough Science Academy that feels very different from most online baking education. It is not about chasing perfection. It is not about complicated recipes. And it is definitely not about overwhelming people with information. Instead, it is about helping people reconnect with real bread, real fermentation, and real learning. Founded […]
There’s a point in sourdough baking where effort stops being the problem. You’ve followed the recipe. You’ve mixed properly. You’ve waited. You’ve baked carefully. But the result still feels inconsistent. Sometimes the loaf is perfect. Sometimes it’s flat, dense, or over-proofed. And most bakers assume it’s a technique. In reality, it’s often something much simpler […]
Great baking isn’t just about ingredients.It’s about control. And yet… most bakers are still guessing one of the most important variables of all: Temperature. Clarity Over Guesswork. Precision Without Contact. This is where the👉Infrared Thermometerbecomes a game-changer. With a simple point and click, you get an instant temperature reading, no contact needed. Fast.Precise.Essential for consistent […]
There’s a moment almost every beginner remembers. You mix flour and water, follow instructions carefully… and then nothing.No rise. No life. Just confusion. At first, it feels like you’re doing something wrong. But the truth is simple: Most people don’t fail at sourdough because it’s hard. They fail because no one explains it properly. That’s […]
There is a quiet moment every baker knows. You lift the lid, uncover your dough, and hope. Hope that today the loaf rises beautifully. Hope the crumb opens. Hope the flavour sings. Hope all that time, patience, folding, feeding, waiting, and learning become something worth slicing. Yet many home bakers miss one of the biggest […]
There’s a moment every sourdough baker knows too well. You pull a beautiful loaf out of the oven. The crust sings as it cools. The aroma fills your kitchen. You slice into it… and it’s everything you hoped for, light, airy, alive. But then comes the question no one talks about enough: What happens to […]
Roberto Giammellucca will make complex Science simple in a fun journey explaining the factors affecting the Sourdough.
We are “The Sourdough Academy” and there is not better place to learn all about Sourdough and be supported throughout your Journey
