Baking Story
My interest in baking sourdough started nearly three years ago just before we moved our family to the UK from my home country Malaysia. I was introduced to this craft by a good friend in Johor and her amazing bread inspired me to start growing my own natural levain (wild yeast). With it, I have been able to bake the range of wonderful breads you can see in my baking gallery.
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Since starting my baking journey I have always been on the look out for new recipes to try out from focaccia, babka, bomboloni, bagels to stromboli, ciabatta, baguette, fougasse, beetroot and blue pea flower bread.
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Raising a young family has given me the opportunity to explore different styles and techniques of baking and try out different range and texture of flours. I am now ready to share my sourdough loaves with the local community and I hope everyone will enjoy them.
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Handcrafted
I love baking sourdough because it is a more healthy alternative to the traditional loaf with no additives or preservatives. The long fermentation helps to break down the gluten, making it more digestible and easier for the body to absorb.
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The sourdough loaves that I make are naturally leavened bread, which means it doesn’t use commercial yeast to rise. It uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. It produces the tangy flavour and slightly chewy crumb you’ll find in sourdough bread.
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Every loaf takes minimum 3 days to make, from preparing natural levain until out of the hot oven.
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We are proud that our loaves are made using high quality organic wheat that is unsurpassed in texture and flavour to produce the best sourdough bread.
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Our home bakery is situated in Hagley, Stourbridge and open 5 days a week so why not give us a try.