I am so amazed at the blossoming of creativity in the F&B scene in Ipoh. Four or five years ago, one hardly heard of sourdough bread. Today, every shop or cafe that sells bread touts their own sourdough, and deciding on which sourdough to keep at home for my breakfast becomes a dilemma.
So why do I have a love affair with sourdough? Is it because they are usually crusty, robust and hearty breads that have ‘ooomph’ in them? And according to my research, it is more digestible than standard loaves and more nutritious too? They also render the gluten in flour more digestible and less likely to cause food intolerance. And good news for diabetics, they are known to have a lower glycemic index. Meaning it doesn’t spike blood sugar as dramatically.
Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it. The bacteria and natural yeast composition will start to break down the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.
I have a confession to make. I’ve been quite the flirt with various sourdough bread makers in town. Like a young maiden in search of true love, I have been hoping to find the perfect baker and bread to settle down with.
But alas, that is not to be.
New young bakers are popping out of the woodwork and winking at me. How can I resist?
The latest one is a homemaker called Chia Ee who markets her bread under the label of Little Yam’s Bakery.
For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my