05/10/2026
SOURDOUGH 2.0๏ฝ2026 Limited-Time Enrollment Now Open
๐ฅ Want to truly master Sourdough? Donโt miss this class!
Have you ever experienced these problems?
โ The dough is always sticky or collapses, and you canโt tell whether it is ready
โ Fermentation is either overproofed or underproofed, and you can never get the timing right
โ The crumb is not ideal, with a gummy interior or uneven holes
โ You follow the recipe exactly, but the final result still fails
โ You can complete the process during class, but donโt know how to adjust it at home
If so, Sourdough 2.0 is designed for you.
This course will help you move beyond memorising recipes and relying on fixed timings. You will truly understand the relationship between dough, fermentation, and baking. Instead of simply following the teacher to make one loaf, you will learn how to assess, adjust, and solve problemsโso you can independently make your ideal Sourdough at home.
2026 Limited-Time Enrollment๏ฝNext Class Expected in 2027
After this course, the teacher will be focusing on other work commitments. The next round of classes is expected to reopen only in 2027.
In other words, the 2026 class is a rare opportunity to learn Sourdough systematically in the near future.
Donโt keep postponing your plan to learn Sourdough. Miss this class, and you may have to wait another year.
Course Dates & Fees
Sourdough Beginner Class
๐
17 October 2026
๐ฐ RM580
Sourdough Advanced Class
๐
18 October 2026
๐ฐ RM880
Beginner + Advanced Two-Day Course
๐ฐ RM1,220
๐ค Time: 9:30am โ 5:00pm, or until the class is completed
โ๏ธ+601137373168 (what apps for enrol )
Why Sourdough 2.0?
This is not simply a repeat of the previous course. It is a fully upgraded programme, carefully reorganised based on the teacherโs years of research, overseas exchanges, further training, and hands-on experience.
We are not just giving you a recipe. We want you to truly understand the logic behind making Sourdough:
๐ Read and understand the condition of the dough instead of relying on guesswork
๐ Understand fermentation principles instead of depending only on fixed timings
๐ Master the key techniques of shaping, scoring, and baking
๐ Identify the reasons behind failed results and know how to make adjustments
๐ Adapt according to the weather, temperature, flour, and dough condition
๐ Make stable, ideal Sourdough independently at home
Our focus is not simply to let you โfollow along onceโ during class. Instead, we aim to help you build genuine judgement and practical skills.
Once you have learned the process, you will know what to do nextโeven when the teacher is not beside you.
โค๏ธ Sourdough 2.0๏ฝ2026 Limited-Time Enrollment
Places are limited, and the next class is expected to take place only in 2027.
If you have always wanted to learn Sourdough systematically, now is the perfect time to take action.
Register now to secure your place in the 2026 classโdonโt make yourself wait another year! ๐ฅโจ
The Good Bread PLT
Bake with Love. Naturally Fermented.
โโโโโโโโ
๐ฅ SOURDOUGH 2.0๏ฝ2026 ๅนด้ๆถๆ็ๆญฃๅผๅผๅฏ
๐ฅ ๆณๅญฆไผ็ๆญฃ็ Sourdough๏ผ่ฟไธ็ญๅไธๅซ้่ฟ๏ผ
ๅฆๆไฝ ๆพ็ป้ๅฐ่ฟไบ้ฎ้ข๏ผ
โ ้ขๅขๆปๆฏ้ปๆใๅก้ท๏ผ็ถๆ็ไธๆ
โ ๅ้
ตไธๆฏ่ฟๅคดๅฐฑๆฏไธๅค๏ผๆถ้ดๆปๆฏๆไธๅ
โ ้ขๅ
็ป็ปไธ็ๆณ๏ผๅ
้จๆนฟ้ปใๅญๆดไธๅ
โ ๆๆ็
ง็ Recipe ๅ๏ผๆๅๅดๆปๆฏๅคฑ่ดฅ
โ ไธๅฎ่ฏพๅฝไธไผๅ๏ผๅๅฎถๅๅดไธ็ฅ้ๅฆไฝ่ฐๆด
้ฃไน๏ผ่ฟๆฌก็ Sourdough 2.0๏ผๅฐฑๆฏไธบไฝ ่ๆฅใ
ๆฌ่ฏพ็จๅฐๅธฎๅฉไฝ ่ทณ่ฑโๆญป่้ฃ่ฐฑใไพ่ตๅบๅฎๆถ้ดโ็ๅญฆไน ๆนๅผ๏ผ็ๆญฃ็่งฃ้ขๅขใๅ้
ตไธ็็คไน้ด็ๅ
ณ็ณปใไฝ ไธๅชๆฏ่ท็่ๅธๅฎๆไธๆฌก้ขๅ
๏ผ่ๆฏๅญฆไผๅคๆญใ่ฐๆดไธ่งฃๅณ้ฎ้ข๏ผๅๅฎถๅไน่ฝ็ฌ็ซๅๅบ็ๆณ็ Sourdoughใ
2026 ๅนด้ๆถๆ็๏ฝไธไธๆฌก้ข่ฎก่ฆ็ญๅฐ 2027 ๅนด
ๆฌๆ่ฏพ็จ็ปๆๅ๏ผ่ๅธๅฐๆๅ
ฅๅ
ถไปๅทฅไฝๅฎๆ๏ผไธไธ่ฝฎ่ฏพ็จ้ข่ฎก่ฆ็ญๅฐ 2027 ๅนด ๆไผๅๆฌกๅผๆพใ
ไนๅฐฑๆฏ่ฏด๏ผ2026 ๅนด่ฟไธ็ญ๏ผๆฏไฝ ่ฟๆ่ฝๅค็ณป็ปๅญฆไน Sourdough ็้พๅพๆบไผใ
ๅซๅๆๆณๅญฆ Sourdough ็่ฎกๅไธๆๅๆ๏ผ้่ฟ่ฟๆฌก๏ผๅฐฑๅฟ
้กปๅ็ญไธๅนดใ
่ฏพ็จๆฅๆไธๆถ่ดน
Sourdough Beginner Class
๐
17 October 2026
๐ฐ RM580
Sourdough Advanced Class
๐
18 October 2026
๐ฐ RM880
Beginner + Advanced ไธคๅคฉ่ฏพ็จ
๐ฐ RM1,220
๐ค ๆถ้ด๏ผ9:30am โ 5:00pm๏ผๆ็ดๅฐ่ฏพ็จๅฎๆ๏ผ
โ๏ธ+601137373168 (ๆฅๅ่็ณป )
ไธบไปไนๆฏ Sourdough 2.0๏ผ
่ฟไธๅชๆฏๆง่ฏพ็จ็้ๅค๏ผ่ๆฏ็ปๅ่ๅธๅคๅนด็ ็ฉถใๆตทๅคไบคๆตใ่ฟไฟฎไธๅฎไฝ็ป้ช๏ผ้ๆฐๆด็ๅนถๅ
จ้ขๅ็บงๅ็่ฏพ็จๅ
ๅฎนใ
ๆไปฌไธๅชๆฏ็ปไฝ ไธไปฝ Recipe๏ผๆดๅธๆไฝ ็ๆญฃๆๆก Sourdough ็ๅถไฝ้ป่พ๏ผ
๐ ็ๆ้ขๅข็ถๆ๏ผไธๅ้ ็
๐ ็่งฃๅ้
ตๅ็๏ผไธๅๅชไพ่ตๅบๅฎๆถ้ด
๐ ๆๆกๆดๅฝขใๅฒ็บฟไธ็็ค็ๅ
ณ้ฎๆๅทง
๐ ๆพๅบๅคฑ่ดฅๅๅ ๏ผๅนถ็ฅ้ๅฆไฝ่ฐๆด
๐ ๆ นๆฎๅคฉๆฐใๆธฉๅบฆใ้ข็ฒไธ้ขๅข็ถๆ็ตๆดปๅค็
๐ ๅๅฎถๅ็ฌ็ซๅถไฝๅบ็จณๅฎใ็ๆณ็ Sourdough
ๆไปฌ็ๆๅญฆ้็น๏ผไธๆฏ่ฎฉไฝ ๅจ่ฏพๅ ไธโ่ท็ๅไธๆฌกโ๏ผ่ๆฏๅธฎๅฉไฝ ๅปบ็ซ็ๆญฃ็ๅคๆญไธๆไฝ่ฝๅใ
ๅญฆไผไนๅ๏ผๅณไฝฟๆฒกๆ่ๅธๅจ่บซ่พน๏ผไฝ ไน็ฅ้ไธไธๆญฅ่ฏฅๆไนๅใ
โค๏ธ Sourdough 2.0๏ฝ2026 ๅนด้ๆถๆ็
ๅ้ขๆ้๏ผ่ฏพ็จ็ปๆๅไธไธๆฌก้ข่ฎก่ฆ็ญๅฐ 2027 ๅนดใ
ๅฆๆไฝ ไธ็ดๆณ็ณป็ปๅญฆไน Sourdough๏ผ็ฐๅจๅฐฑๆฏๆ้ๅ่กๅจ็ๆถๅใ
็ซๅณๆฅๅ๏ผ้ๅฎ 2026 ๅนด่ฏพ็จๅ้ข๏ผๅซ่ฎฉ่ชๅทฑๅ็ญไธๅนด๏ผ ๐ฅโจ
The Good Bread PLT
Bake with Love. Naturally Fermented.
