The romance of nurturing wild yeast, flour and water to turn out crusty, tangy loaves is quickly blooming here.
The romance of nurturing wild yeast, flour and water to turn out crusty, tangy loaves is quickly blooming here.
Call it a childhood holdover – the local preference for white, pillowy bread – but tastes are changing. More bakeries have popped up to specialise in the latest in the hard bread trend: sourdough. Last December, former engineers Nurhasanah Johari and Chalith opened The Bakery by Woodlands Sourdough. The couple grew up eating soft white bread, but were drawn to the age-old process of coaxing wild yeast to work with flour and water to create a tangy loaf.
“Besides going well with everything, there are more health benefits with sourdough breads, because the long fermentation process allows bacteria to break down gluten in bread and makes it easier for our bodies to digest it,” says Johari, who spent three years reading books and watching Youtube videos to pick up the art of baking sourdough. “It’s a loaf that keeps giving.”
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