CNA938 Rewind - Eat, Drink, Singapore - What’s behind the rise of sourdough
Sourdough has quietly become a staple on Singapore’s dining scene — from neighbourhood bakeries to café menus with more people reaching for loaves that offer that deeper flavour, longer fermentation and a more hands‑on craft. Cheryl Goh speaks with Suanne Eng, Pastry Chef at Burnt Ends Bakery to find out what actually defines a good sourdough and why it is still resonating so strongly today.
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16 min