The Man Behind The Best Sourdough Recipe In The World

Sourdough is made using just three simple ingredients — water, flour, and salt — and is considered one of the healthiest types of bread available.

It’s made with natural ingredients that are free from additives or preservatives, leaving it free from many common allergens. It’s also low in sugar and carbohydrates, making it a great choice for those on a low-carb diet or who simply want to embrace healthier eating habits.

Making sourdough may seem like an intimidating task, especially if you’re new to baking. However, Chef Roberto Giammellucca has created a bulletproof recipe that makes it easy for anyone to make their own homemade sourdough from scratch without having to invest in expensive equipment.

Chef Roberto is an Italian Chef, Pizza Master and Baker with over 10 years’ experience specializing in teaching people how to make healthy, delicious sourdough bread that doesn’t require any special tools or skills. He believes strongly in teaching others how to “fish” when it comes to baking — in other words, he wants everyone to have the skills necessary not only to make a good loaf but also to be able to make changes, personalize the taste, flavor and be able to understand why things happen they way they do in sourdough bread-making.

Chef Roberto understands that everyone learns differently which is why his Sourdough School offers course material designed for all learning styles – whether you prefer hands-on tutorials or more traditional written instruction – so no matter what level baker you are, there’s something for everyone.

He focuses on explaining the science behind sourdough so even novice bakers will understand the fundamental techniques required for successful loaves every time. Plus he provides recipes incorporating both certified organic flour and ancient grains such as kamut wheat and spelt wheat so you can create fun and unique flavors every time.

Chef Roberto also provides tips about different types of grains available on the market today along with advice on which type works best for particular recipes; information about differences between organic flours; instructions on proper kneading techniques; explanations about why long fermentation times are important; answers to questions about gluten sensitivity and much more!

His charisma and passion is contagious, making your Sourdough journey a pleasurable and satisfying experience.

To learn more about Roberto and his recipes, then make sure to visit his website here:

Media Contact
Company Name: The Sourdough Science Academy
Contact Person: Roberto Giammellucca
Email: Send Email
City: Gold Coast
State: Queensalnd
Country: Australia