Free Gluten Free Sourdough Starter Course | Learn to Bake Naturally

 Curious about gluten free sourdough? Join our free sourdough starter course and learn how to make your own gluten free sourdough starter from scratch—no prior experience needed. At The Sourdough Science, we guide you step-by-step through the process of cultivating a healthy, active gluten free starter using naturally fermented, wholesome ingredients. Perfect for those with gluten sensitivities or anyone seeking a healthier bread alternative, this course covers everything from ingredient selection and feeding schedules to fermentation tips and troubleshooting. With expert instruction, practical video demos, and a supportive baking community, you’ll gain the confidence to start baking real gluten free sourdough at home. Enroll now and take the first step toward gut-friendly, flavorful bread that nourishes and satisfies.


Comments

Post a Comment

Popular posts from this blog

Mother’s Day Gift Card

Image
Mother’s Day Gift Card $199.00 – $220.00 Gift card valid for any available workshop Surprise your mom this Mother’s Day with a unique and unforgettable gift – a Sourdough Bread Baking Workshop with me! This gift card is the perfect present for any mom who loves spending time in the kitchen, learning new skills, and creating delicious homemade bread. And if you’re a mom yourself, why not treat yourself to this incredible experience? You’ll learn the art of sourdough bread baking, using healthy, certified organic flour and ancient grains, all naturally fermented without the use of fancy equipment. It’s a fun and interactive class, and you’ll leave with the knowledge and confidence to make your own amazing bread at home. Gift cards are available now, so don’t wait – give the gift of sourdough bread baking today! Terms and Condition Gift card valid for any available workshop This gift card is not redeemable for cash The Gift Card is valid for 12 months from purchase date Not valid in conju...
Read more

Why Do So Many Beginners Struggle With Starters, and How One Simple Method Fixes It

Image
Most people meet their first sourdough starter the same way they meet a houseplant they weren’t ready for. They’re excited. They’re hopeful. They’re sure a little flour and water can’t be that complicated. Then, almost overnight, they’re googling things like “Is this black stuff normal?” or “Why does mine smell like old socks?” or “Did I kill it?” If you’ve had that moment, you’re not alone. I see it every week inside The Sourdough Science Academy here in Queensland. Beginners arrive at my workshops clutching jars, each one holding a starter in some stage of existential crisis. Some are flat and lifeless. Some are bubbling but inconsistent. Some smell fine but refuse to rise. A few are so neglected that the starter and the jar seem to have formed a long-term relationship. And yet, in the same room, during the same session, these same people create a fresh starter that behaves exactly the way a healthy culture should.   No drama. No daily feeding. No complicated rituals. No co...
Read more

Sourdough Bread Class Rather Than Only Bread

Image
  The Sourdough Science There’s bread, and then there’s sourdough. One fills your stomach, the other nourishes you in a way that feels almost alive. At the heart of this difference lies a centuries-old tradition of fermentation, care, and patience. That’s what The Sourdough Science Academy , founded by Chef Roberto Giammellucca, is all about. Roberto, who grew up in Italy as a professional pizza chef, brought his expertise to Australia in 2014. By 2021, he had launched the academy in Coomera, Queensland, with a clear mission: to fight gluten intolerance and bring back real bread made with organic ingredients and ancient grains. But this isn’t just about bread. It’s about community, well-being, and rediscovering the art of making food that’s both delicious and nourishing. Why Sourdough? The Science and the Art The Ancient Tradition of Fermentation Sourdough is the oldest form of leavened bread. Instead of commercial yeast, it uses a live culture of wild yeasts and bact...
Read more