Ever since the start of the Circuit Breaker period in Singapore, sourdough baking has been on the rise, quite literally. From Rebecca Lim‘s homemade sourdough bread business to restaurants serving different reiterations of sourdough bread, the options are plenty. But the real question is – what has gotten quarantine sourdough so popular?
For help interpreting this sourdough fixation, we turned to Tiong Bahru Bakery’s head chef Paul Albert. Located next to Tiong Bahru Bakery Foothills, the TBB Sourdough Workshop led by Chef Paul explores everything you need to know about making the perfect sourdough bread.
Now for someone who’s an amateur at baking, I understood why the home bakers and home cooks are going crazy over baking these loaves, or so I assume. It requires only four simple ingredients, which are namely, flour, water salt and a starter. The latter, of course, is the most important ingredient of all. It’s made out of water and flour, which essentially develops wild yeasts and (good) bacteria over time. More importantly, you can also easily replicate this recipe at home if you have the right tools and ingredients – regardless of your expertise. So if you’re looking to pick up a new skill or try baking sourdough bread at home, read on.