The Sourdough Science Academy

  Looking for a memorable and delicious way to elevate your event? The Sourdough Science offers a premium pizza catering service that brings authentic, wood-fired sourdough pizza straight to your venue. Ideal for weddings, corporate events, private parties, and festivals, our mobile pizza kitchen is run by expert bakers who specialize in slow-fermented, naturally leavened dough. Every pizza is made on-site using high-quality, locally sourced ingredients and baked to perfection in our traditional oven. Backed by years of experience and a passion for real food, our catering team delivers more than just a meal—it’s an artisan experience your guests will rave about. Make your next gathering unforgettable with handcrafted sourdough pizza from a team that lives and breathes the art of fermentation.

The Day My Sourdough Starter Died It was a quiet Sunday morning when my sourdough starter —affectionately named "Gio"—just… stopped. No bubbles. No rise. Just a sad, lifeless sludge sitting in its jar on the countertop. I’d followed all the steps, used filtered water, kept it warm, and nurtured it with the regularity of a Swiss clock. So what went wrong? The culprit was hiding in plain sight: supermarket flour . That seemingly harmless, white, powdery staple—stacked neatly in plastic bags and priced to please—was quietly sabotaging my bread and my gut. That day marked a turning point. I haven’t touched supermarket flour since. And I never will again. Let me tell you why. The Dirty Secrets Hiding in Supermarket Flour We assume flour is flour. White, brown, wholemeal—it all looks the same and it all bakes the same, right? Wrong. Supermarket flour is not designed for nutrition. It’s engineered for shelf life and profit margins . Here’s what that means in practice: It’s often bl...

  More Than Just Bread Tucked away in the serene heart of Tamborine Mountain, a truly remarkable experience awaits those eager to uncover the mysteries of sourdough. This isn’t merely a baking class — it’s an immersive sensory adventure, a hands-on education, and above all, a warm, welcoming community. Welcome to  The Sourdough Science Workshop , led by the passionate and knowledgeable Chef Roberto Giammellucca. With over 280 glowing reviews and a legacy steeped in hands-on expertise, Roberto reimagines baking as a captivating exploration of biology, chemistry, culture, and flavour — all brought to life through the art of sourdough. In this guest post, you’ll walk through what a typical morning looks like at this immersive workshop. Along the way, you’ll discover practical sourdough tips, answers to common baking struggles, and why this workshop is a must for both novice bakers and seasoned foodies alike. Dawn at Tamborine — The Workshop Begins At precisely 10:00 AM, in the co...