You can follow the same recipe and still get a different loaf.
Why?
Because sourdough changes with your starter, flour, temperature, fermentation and timing.
That is why my goal is not simply to give you a recipe to copy.
I want you to understand what you are looking at.
Is the starter ready?
What should the dough feel like?
Has fermentation gone far enough?
When should you shape?
When is it ready to bake?
Once you begin to understand those things, you can start solving your own problems instead of depending on a recipe alone.
— Bang Ib
WHAT YOU WILL LEARN
- Understanding sourdough
- Understanding your starter
- Feeding the starter
- Preparing the starter before baking
- Ingredients and what they do
- Mixing
- Dough development
- Coil folds
- Bulk fermentation
- Dividing
- Pre-shaping and shaping
- Proofing
- Scoring
- Baking
- Evaluating the finished loaf
- Understanding common problems
- Learning how to adjust instead of blindly following a recipe
The goal is not simply to complete a loaf during the course.
The goal is to help students understand enough of the process to continue learning and solving problems after the course.
E-book: “Sourdough: Home Ovens Can Do It”
A 39-page PDF guide (in Thai) to sourdough in an ordinary oven, from starter to first slice, with real photos. Instant download, and ฿490 off the online course.
See the e-book ↗ONLINE SOURDOUGH COURSE
Regular ฿3,990 Special ฿1,900
Learn at your own pace and go back to the lessons whenever you need them.
The course takes you through the process from understanding the starter to mixing, fermentation, shaping, scoring and baking.
It is designed for people who want more than a recipe.
The aim is to help you understand what is happening to the dough at each stage so you can gradually become more confident making sourdough on your own.
Lifetime access
View course details and enquirePRIVATE SOURDOUGH TRAINING
Regular ฿31,800 Special ฿15,900 / person
2 DAYS · AO NANG, KRABI
For people who want to learn directly with me in Ao Nang.
This is hands-on training.
We work through the process together so you can see, touch and understand the dough at different stages.
Instead of only showing you what to do, I will also explain what I am looking for and why I make certain decisions during the process.
This format is suitable for people who want more direct guidance, want to ask questions while working, or have struggled to get consistent results from recipes alone.
— Bang Ib
ASK ABOUT PRIVATE TRAININGEnquire about a course with Bang Ib
Ask about enrolment, lesson access or private training dates here.