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While you wait, watch this short video from Roberto — it explains the real reason most sourdough goes wrong, and what to do about it.
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Why Your Sourdough Keeps Going Flat
(And the 2-step fix that changes everything)
🎬 Real results from Roberto's students — bakers just like you
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Roberto Giammellucca — Chef & Pizzaiolo from Italy
15+ years in the baking industry · 3,000+ students taught · 360+ five-star reviews
"I had been trying for two years. After following Roberto's system inside the Hub, I finally baked my first open crumb loaf. I couldn't believe it."
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Roberto Giammellucca 🍞
The Sourdough Science Academy