🎉 Let’s Bake Your Sourdough.
You now have access to The 2-Hour Sourdough Method™ Step-by-Step Video.
Watch the complete process below as I take you from
mixing → folding → shaping → scoring → baking
using the same method I teach my students during the workshop.
Press play and follow the process from start to finish. 👇
🌾 Before You Bake read below the video
🌾 Before You Bake:
Flour & Recipe Notes
If you’re baking outside Australia, you may not have access to the exact flours I use in this video and that’s completely fine.
The important thing is to find a flour with similar characteristics and learn how to adapt the formula to your flour, your environment and your level of experience.
🌾 The flour I use
For this recipe, I use:
1. 630g high-extraction wheat flour
Approximately 12% protein, containing some of the bran and germ.
In Europe, a Type 1-style flour would be a useful starting point when looking for something similar.
2. 90g whole rye flour
💧 Adjust the water to your flour
In the video, I use 540g of water.
Different flours absorb water differently. If your dough feels too wet or difficult to handle, you can reduce the water even down to approximately 500g and build your hydration gradually as your skills and understanding improve.
🧂 Salt
The salt can also be reduced to 15g if preferred.
Remember: the formula is only the beginning.
🌾 Your next step...
Sourdough isn’t about blindly copying someone else’s recipe.
Your flour, temperature, starter, environment and handling skills can all influence your dough.
Use this video as your starting point, then learn to read your dough and make small adjustments based on what you see and feel.
🌾 Want my help with your own bread?
Join my 14-Day Premium Free Trial and get access to my Learning Hub, advanced training and the opportunity to ask me questions directly as you put the method into practice.
🧡 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.
▶ Watch this before you leave
Why Your Sourdough Keeps Going Flat
(And the 2-step fix that changes everything)
If this resonated with you, and you’d like to understand how I teach sourdough step by step,
I’ve put together a short page for you
Enjoy this bonus, it’s my way of helping you bake bread that’s light, airy, and full of life.
Happy baking,
Roberto 🍞✨
Want to go further?
Most Bakers Watch This Video and Think:
"Why didn't anyone tell me this sooner?"
If that's you — I've built a place where you can go from guessing to bakingwith real confidence, step by step, with me guiding you the whole way.
Your guide is on its way. I hope it helps you bake your best loaf yet. And if you ever want to go deeper — I'm here.
Roberto Giammellucca 🍞
The Sourdough Science Academy