By SeeFoon Chan-Koppen
Help the small Businesses
My dear readers may not believe this but I am a picky eater. Like I seldom eat bread. When I do, it has to be sourdough. The reasons are many. I am a borderline diabetic and I watch my sugar and carbohydrate consumption very carefully. Hence: sourdough, which often has a lower glycaemic index than that of other breads – meaning, it doesn’t spike blood sugar as dramatically.
One person in Ipoh who has entered the home food production scene is Doreen Kam. A home Chef who used to work for private clients in Kuala Lumpur, Doreen, an Ipohite, has returned to Ipoh since the MCO and finding herself at loose ends, decided to offer her specialties to the public.
One of them is sourdough bread, in various forms to cater to different palates and tastes.
For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my