20 Oct '12, 12pm

@KateEGuest These are them Good stuff.

Modifying their bread to suit local tastes without compromising on wholesomeness has been as much of a challenge for the two as adapting recipes written for dry northern climates to Malaysia's humid heat. Natural yeast, for instance, trumps commercial bread raisers (which can contain chemicals), but makes bread sour - a quality as shunned in KL as it is beloved in San Francisco. Experimentation proved that raising natural-yeasted bread in the refrigerator slowly, overnight, rather than at room temperature, cut its tartness. And experience has proven that simply dropping the 'sourdough' label from their product descriptions increases sales.

Full article: http://eatingasia.typepad.com/eatingasia/2007/02/the_gold...

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