The Sourdough Science Academy

10,000 people. 🍞❤️

When we started The Sourdough Science Academy, the goal was never simply to build a big following.

It was to help everyday home bakers understand sourdough.

Not spend all day in the kitchen.
Not rely on complicated recipes.
Not feel like every loaf is a guessing game.

But to understand the science, the dough, the fermentation — and have the confidence to bake real sourdough from scratch.

And now, 10,000 of you are part of that journey.

From our workshops and online community to everyone following along, asking questions, sharing their loaves and learning with us — thank you.

This milestone belongs to all of you.

And we're only getting started.

Our long-term goal?

To help 1 million Australians bake real sourdough from scratch.

10,000 down.
990,000 to go. ❤️🍞

Thank you for being part of the journey.

— Roberto

🎄 Your team won't remember another dinner. They'll remember this.

Every December, companies spend thousands on Christmas parties...

Yet by January, most people can barely remember them.

Another restaurant. Another speech. Another night out.

What people do remember are the moments they shared.

Laughing over pizza they made themselves. Learning something completely new. Working together outside the office. Taking home a skill they'll use for years.

That's exactly why more businesses across Brisbane and the Gold Coast are choosing experiences over ordinary Christmas parties.

Whether it's artisan pizza making, sourdough workshops or authentic Italian catering, our goal isn't just to feed your team...

It's to bring them together.

🎄 Christmas dates are already filling quickly.

Book before September 30 to secure your preferred date and special Christmas package pricing.

What if your Christmas party was the event your team actually talked about afterwards? 🎄🍕

Forget awkward icebreakers, another dinner where everyone sits around the same table, or another corporate function that feels like an obligation.

This year, we’re doing Christmas a little differently at The Sourdough Science Academy.

Your team can get hands-on with authentic Italian sourdough, make pizza together, learn new skills, share great food, and actually connect outside the usual work environment.

Whether you choose:

🍕 A hands-on Sourdough Pizza Class
🍞 A Sourdough Bread Workshop
🌾 A Sourdough Starter experience
🔥 Premium corporate catering
✨ Or a larger custom Christmas experience

…the goal is the same:

Give your team an experience, not just another Christmas function.

Chef Roberto brings his Italian background, professional baking experience and a whole lot of energy to every event — creating something that's genuinely fun, memorable and delicious.

And with 3,000+ students taught, 400+ five-star reviews and teams across South East Queensland already trusting us, you're in experienced hands.

🎄 2026 Christmas Corporate Bookings are now open.

Book before September 30 to secure the Christmas offer and schedule your experience anytime up to January 27, 2027.

Want to see what's included?

👉 Read the full breakdown in our latest blog: “What's Included in Our 2026 Sourdough Christmas Party?”

📩 Or send us a message and we'll help you find the right experience for your team.

— Roberto 🍞

Think your sourdough needs more time? Think again.

One of the most common pieces of sourdough advice is:

“Just follow the recipe and bulk ferment for X hours.”

Sounds simple.

But there's a problem…

Your dough doesn't know what time the recipe says.

Fermentation changes with your dough temperature, flour, hydration, starter strength, starter percentage and even the environment you're baking in.

So a recipe that works perfectly on Monday can give you a completely different loaf on Thursday.

And that's why so many bakers end up chasing numbers:

“4 hours.”
“50% rise.”
“Double in size.”
“The poke test.”

But no single measurement tells you the whole story.

If you want consistent sourdough, you need to stop asking:

“How long should I ferment?”

…and start asking:

“What is my dough telling me?”

That's when fermentation starts to make sense.

👉 Swipe through Part 1 to see why your dough—not the clock—should be making the decision.

And keep an eye out for Part 2, because I'll show you what signs to actually look for.

STOP BUYING CHRISTMAS PARTIES PEOPLE FORGET.

Give your team a story they'll still be telling next year.

Forget another restaurant booking.

Forget another awkward function room.

Forget another Christmas party that everyone forgets by Monday.

Instead...

Imagine your team laughing around fresh pizza, baking artisan sourdough together, sharing incredible Italian food and creating genuine memories that last far beyond Christmas.

That's what we create.

Christmas Corporate Experiences
🍕 Interactive Pizza Classes
🍞 Hands-On Sourdough Workshops
🥖 Starter Classes
🍽 Premium Italian Catering

Trusted by 3,000+ students, 400+ five-star reviews, and leading organisations across South East Queensland.

BOOK BEFORE SEPTEMBER 30

✔ Secure your preferred Christmas date
✔ Exclusive Christmas package pricing
✔ Schedule your event anytime until January 27
✔ Fully tax-deductible business expense

The best Christmas parties don't end when the night is over.

They become the stories your team tells all year.

Gold Coast • Brisbane

Enquire today before the best dates disappear.

🍞 "I've baked fantastic sourdough loaves... with ZERO baking experience."

That says everything.

One of the biggest fears I hear is:

"I've never baked before... what if I can't do it?"

The truth is, you don't need years of experience to bake great sourdough.

You need someone who can explain why the process works—not just tell you what to do.

Thank you, Lachy Theodore, for your wonderful review:

> "Roberto made the whole experience of learning about sourdough so effortless and enjoyable. He took the time to explain the chemistry behind the baking and how this relates to your results. I have now been able to replicate fantastic sourdough loaves with ZERO baking experience."

That's exactly what we aim for at The Sourdough Science Academy.

Not just helping you bake one good loaf...

But giving you the understanding and confidence to keep baking successfully long after the workshop ends.

If you've been putting off learning because you think sourdough is too difficult, this is your reminder that everyone starts somewhere.

And with the right guidance, you might surprise yourself.

💛 We'd love to welcome you to one of our upcoming workshops.

Comment SPOT if interested in our workshop

Stop Treating Sourdough Like a Recipe.
Start Treating It Like a Living System.

Last week I explained why following a recipe isn't enough.

This week, let's talk about what actually matters.

Fermentation.

This is the skill that changes everything.

Many people think sourdough is about getting the timing exactly right.

It isn't.

It's about understanding what's happening inside your dough.

Your starter doesn't ferment at the same speed every day.

Your kitchen temperature changes.

Your flour behaves differently.

Even increasing or decreasing the amount of starter will change how quickly your dough is ready.

That's why two people can use the same recipe and get completely different results.

Recipes give you a starting point.

Fermentation tells you what to do next.

The more you learn to observe your dough instead of chasing exact timings, the more consistent your baking becomes.

This is why I teach systems rather than recipes.

Because once you understand the process, you no longer need to rely on guesswork.

💬 Comment "COACH" if you'd like help understanding fermentation and building a sourdough system that works in your kitchen.

🍞 Give Dad something he'll actually remember this Father's Day.

Not another tie. Not another gadget he'll forget by Monday.

Give him a hands-on Sourdough Bread Baking Workshop — taught by Chef Roberto, with 3,000+ students and 400+ five-star reviews.

He'll spend a few hours learning to bake real, healthy bread from scratch using certified organic flour and ancient grains. No fancy gear, no stress — just a genuinely fun day, and a skill he keeps forever.

🎁 Gift cards available now in two workshop values.
✔ Valid 12 months ✔ Transferable ✔ Easy to redeem

👉 Grab his gift card today

Comment Father and I'll send you details

🍞 Can You Really Learn Sourdough in Just One Day?

Most people think learning sourdough takes months of trial and error.

And if you've spent any time online, it's easy to see why.

One video tells you one thing, the next says the complete opposite.

Before long, sourdough starts feeling far more complicated than it needs to be.

The good news?

You don't need to master everything in a day.

You just need someone to help you understand the fundamentals.

Once you understand fermentation, your starter, and what your dough is telling you, everything else starts to fall into place.

That's why so many of my students leave a single workshop feeling confident enough to continue baking successfully at home.

Learning sourdough isn't about memorising recipes.

It's about understanding the process.

And once that clicks, baking becomes simpler, more enjoyable, and far more consistent.

If you've been putting off learning because it feels overwhelming, this blog is for you.

👉 Read the full article and discover why one day can completely change the way you bake.

Comment Blog and I'll send you the blog link

🍞 Most beginners think they have a recipe problem…

But they actually have a fermentation problem.

One of the biggest myths in sourdough is believing that if you follow a recipe perfectly, you'll always get the same loaf.

You won't.

Unlike commercial yeast, sourdough is alive.
Your flour changes.

Your kitchen temperature changes.
Your starter changes.
Your dough changes.

That's why two people can use the exact same recipe and end up with completely different results.

The best bakers don't obsess over recipes.

They learn to understand fermentation.

Once you make that mindset shift, sourdough becomes far less frustrating and much more predictable.

👉 In Part 2 next week, I'll explain why fermentation is the real skill every baker needs—and how learning to read your dough will transform your baking forever.

💬 Have you ever followed a recipe exactly... and still ended up with a disappointing loaf? Tell me in the comments.