For years, Tiong Bahru Bakery has kept the Singapore public satisfied with its delicious sourdough bakes, and now the homegrown cafe chain is ready to kick things up a notch by imparting their knowledge of sourdough-making to all those who seek.
Presenting the brand new TBB Sourdough Workshop, this experience will introduce locals to fermentation techniques as well as the art of baking sourdough bread.
In fact, the workshop will be conducted in a new, dedicated space near TBB Foothills—a place meant as a platform for exploring everything sourdough.
Guided by Chef Paul Albert, TBB’s sourdough expert and baker, participants will be brought on a sourdough and fermentation journey through every rise and fold.
So from November onwards, feel free to sign up for either the Beginner class ($207.85) or the Intermediate lesson ($300), conducted on weekdays and weekends respectively.
And while the Beginner class is a simple introduction to the fermentation process with the baking of a loaf, subsequent levels will feature recipes for aficionados to further their knowledge and skills.
Amateur bakers will also be pleased to know that all classes will use a 160-year-old mother dough, given to Chef Albert when he was working in Brazil.
Participants from the Beginner sessions will even get to take home a TBB branded starter kit, boasting the full recipe as well as ingredients like the mother dough and a customised bread lame so they can continue baking at home.
Learn more about the new TBB Sourdough Workshop here.
