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, […]
There’s a moment every home baker knows. You pull your sourdough loaf out of the oven, heart racing… only to find it flat, dense, and nothing like the golden, airy bread you imagined. You followed the recipe. You waited patiently. You even named your starter. So what went wrong? This is exactly where most people […]
Sourdough bread has a strange way of pulling people in. It starts innocently. You see a crusty loaf on Instagram, hear someone say it’s “healthier,” and before you know it, you’re mixing flour and water on your kitchen bench, convinced you’re about to change your life. Then reality hits. The starter smells odd. The dough […]
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
