Sour­dough

Time Out Malaysia Eating and Drinking Guide - - EATING -

Not all bak­ers are as lucky as The Kitchen Ta­ble’s Mar­cus Low, who’s had a sour­dough starter passed down to him that’s said to be about two cen­turies old. It was a send-off gift at the end of his stint in a Lon­don bak­ery – in­stead of a fancy watch, he re­ceived sticky lev­ain, from which some of KL’s best sour­dough would rise. It’s crusty, dense, chewy and in­tensely sour – per­fect for soak­ing up the soup of the day. All the bet­ter if it’s potato and leek.

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