Bake delicious HEALTHY Organic Sourdough Bread using Ancient Grains and get LIFETIME SUPPORT
Our Student's results
Watch this short video of a collection of our student's results
The Course Breakdown
Intro and Welcome
Let's get to know each other and find out what you will get out of this course
Learn everything about sourdough starter, how to create, feed and store it
Bullet Proof Recipe
Let's get started mixing all the ingredients togehter, learn the best way to knead
Master the Art of Handling Sourdough Bread
Become an expert on handling wet dough
Fermentation and Improve Oven Spring
Understand how fermentation works knowing the science behind
Discover the secret and the best practice to bake sourdough bread
Enjoy your Sourdough Bread, analyse the result and Get Life Time Support
With the one-on-one interaction of these workshops, he has been able to spot errors and provide personalised solutions that others can't offer
WHEN AND WHERE I GOT STARTED
"Chef Roberto 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"
I firstly started as Pizza Chef back in Italy precisely in Rome. I got my qualification as Pizza Chef from the Scuola Italiana Pizzaioli ( Italian Pizza Chef School). When I get my first job I remember, I was so excited but the excitement last no long as the owner a Master Pizza Chef assigned me the first task : Fold take away boxes for all day while I was allowed to only watch all the experts do their job.
I was affasinated by all the tricks and spinning and topping and baking of the pizzas. That is how I obtain the privilage of learing from the World's Best Pizza Chef Gianluca Procaccini. After that I have started experimenting every single day from 2010 and never stop learning.
I am now passionate to share my knowledge and founding with you.
"Cut through the noise of blogs and YouTube videos. Save times learning from a Qualified Professional Expert with more then 10 years of experience
Chef Roberto Giammellucca, Italian Chef, Baker and Pizza Master"
GET RESULT WITH MY ONLINE COURSE OR I'LL GIVE YOU MONEY BACK
If you are just getting started or you want to Master the Art of Sourdough Bread making
this is the COURSE for YOU
YOU will GAIN the confidence of making sourdough bread at home and you will NEVER want to buy store-bought bread again.
There are so many benefits of making your own sourdough bread, like allowing you to know exactly what ingredients are used in your bread.
Water, Flour and Salt
While store-bought bread contains at least 6-8 ingredients, sourdough bread requires only a few simple ones, including flour, water, and salt. Due to the increasing sensitivity to gluten, many people are now turning to sourdough bread, which has been made in the same way since 1500BC. By using sourdough, gluten is broken down and your digestive system is not burdened, making it easier to digest and enjoy.
IF YOU ARE GLUTEN INTOLERANT THIS COURSE COULD HELP YOU*
THIS COURSE IS FOR YOU IF :
YOU PAY ONLY :
WHAT YOU GET:
You don't need to decide now,
try it and if you don't like it, you are covered with our
You are covered There is No Risk.
Money Back Guaranteed
Join this course Risk free with our Money Back Guaranteed, if you are not completely satisfied send us an email within 30 days from the purchase of this course and we will refund 100% of your money, no questions asked. Just send an email to firstname.lastname@example.org
Frequently Asked Questions
STILL UNSURE? HERE'S SOME COMMON QUESTIONS WE GET...
Yes, once you have purchase the course, you will have Lifetime access . We will try to keep the course always updated with new discoveries and studies and you will get all the improvements.
Yes, Chef Roberto will guide you step by step on how to create a strong sourdough starter from scratch
Yes you are covered with our money-back guarantee policy. We are sure you will love so much the course that you won't need to ask for the refund. Yes, we had to put a limit for logistical management of refund, however we have set this limit to 30 days after purchase. You have plenty of time to try the course, no pressure on that.
No, this is one time payment grating lifetime access to your course. However the course will get updated and you will benefits from it without keep paying anything.
Yes, this course is suitable for beginners. If you are an intermediate-advanced bakers you will still benefit from it as Chef Roberto will cover a lot of science behind sourdough bread that usually are not covered, for instance; You will understand how gluten works, what the bacteria lifespan is, the science behind baking and much more
This course will give access to more the 20 video lessons; divide into 7 sections. The 7 section are 1. Intro and Welcome 2. Sourdough Starter 3. Bullet Proof Recipe 4. Handling sourdough bread 5. Fermentation and oven spring 6. Baking 7. End lessons and Lifetime support
You will need : a bowl, a scale, bench scraper, a spoon, water, flour, salt, containers, kitchen towel, serrated knife and a glass bowl. If you need any of the ingredients to get starter please visit our online shop at thesourdoughscience.com/shop
Total length of the course is 1 hour and 8 minutes. The course is divided in short videos, few minutes each, so you can go through at your own pace without too much commitment. We suggest to watch 3-4 classes every day. This will take from 4 to 10 minutes of your day. Feel free to consume all course in one go.
Yes, once you have purchase the course, you will get a link to access a private Facebook group, where you can ask questions and Chef Roberto plus other few hundred people are happy to help.
Yes, the course is optimised for mobile experiences
No, you won't be able to download the videos lessons. All materials is protected by the company's copyright
No, you can watch all videos unlimited times
This disclaimer is to inform you that although most gluten intolerant individuals (not celiac) may not have a reaction to Sourdough, some may still experience reactions depending on the way the sourdough is prepared. In such cases, it is recommended to consider weaker forms of gluten, such as Spelt, or go completely gluten-free. It’s important to note that everyone’s reaction is different, and we cannot be held responsible for any side effects caused by consuming wheat. If you have Celiac disease, you must avoid gluten entirely, and we suggest consulting with your doctor before making any decisions.