But she could feel that entrepreneurship was in her blood, and she’s proving it with Summer Break Cafe, a bakery that’s making sourdoughs popular in Seremban. At the time, she had been ...
Because the yeast that develops in a starter metabolises sugars more slowly than instant baking yeast used in mass produced bread, sourdoughs are typically left to prove for a long time ...
Wildgrain understands and will send a monthly drop of expertly baked sourdoughs, multigrain, baguettes, croissants and fresh pasta made by a network of artisans and partner bakeries to a carbivore ...