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🍞 Before You Start Read here
Most people struggle with sourdough because they copy what they see online
but sourdough isn’t just a recipe.
It’s a science.
What made me successful wasn’t luck or guessing.
It was education, understanding flour and water at the chemical level,
something I learned back in pizza chef school in Italy 🇮🇹
On the left me 15 years ago 🙈 on the right my
Teacher World Pizza Champion G. Procaccini
Today, you don’t need to study chemistry
because I’ve translated all that knowledge into simple words and practical steps you can follow.
If you truly want to master sourdough, start by understanding it.
That’s what my free videos below are for 👇
🎥 Watch these 4 lessons before you begin your starter
👇 👇 👇 👇
They’ll give you the foundation most bakers miss
What Sourdough Is
The Secret Life Inside Your Starter
The Gluten Matrix Explained
Can You REALLY Learn Sourdough Online? 🤔
I look forward to supporting your sourdough journey.
Happy baking,
Roberto 🍞✨
🧡 About Roberto Giammellucca
I’m Roberto Giammellucca,
founder of The Sourdough Science Academy.
I teach home bakers the science and rhythm behind sourdough —
so you can bake with confidence, without waste, stress, or complicated routines.
I use only certified organic, wholesome flours to support better health, flavour, and nutrition in every bake.
If you ever get stuck, find me on Instagram, FB, TikTok or youtube and DM the word “HELP.”
I’ll be happy to point you in the right direction.
