All about Bread: Sourdough and Shokupan

This article is all about bread. Sourdough bread, to be precise.

In my arrogant youth, I thought I knew everything there was to be known about this important staple for ¾ of the world’s population; whether they were flat, unleavened, steamed, baked, sundried, yeasted or naturally leavened.

Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise.

Some bakers are fortunate to “inherit” a starter dough which they “feed” and keep for years while others begin each batch from scratch every time, allowing for varying leavening times depending on what bread they are making.

Ann Tan, baker extraordinaire is one of these. Meticulous to a fault, she selects her ingredients with care, leavens her starters accordingly and bakes to orders received.

Ever since I first “discovered” Ann and her sourdough breads, I have been a fan, pleading with her to make me the crusty farmers bread which I fell in love with in my travels through Europe.

However, with my ever increasing dental issues and the fact that I always toast my bread, I now find that I cannot handle the crusty breads any longer and was beginning to rely on her focaccia. However, Ann has now shifted her attention to making Shokupan.

Continue reading at Ipoh Food Diva.

For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my



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