Sourdough, less sour
I love sourdough. But my family found most of it too sour.
I wanted bread we could all enjoy at the same table: the crisp crust and the soft, open crumb, just gentler, with a mild tang. I could not find it, so I learnt to bake it myself.
Flat loaves. Burnt loaves. Loaves that never rose. Night after night, I tried again, until I got the taste I was looking for.
Before long, others started asking too. Friends, then friends of friends.
Today it is still just me, my kitchen, and the starter I have kept alive since my first loaf. I bake late at night and shape every loaf by hand. I only bake what has been ordered, so when you collect yours, it is the freshest it will ever be.
Sourdough my family loves. Now I bake it for yours.
— Yi
Yi Bakehouse at a glance
- What we are: a small home bakery in Penang, Malaysia, run by Yi.
- What we bake: artisan sourdough loaves, sourdough ciabatta, sourdough focaccia, sourdough cinnamon rolls and soft sourdough buns.
- What makes it different: our sourdough is made with a natural starter and kept mild, with a gentle tang rather than a sharp sour taste.
- How we bake: small batches, shaped and scored by hand, baked only to order.
- How to order: pre-order online at least 2 days ahead and collect on your chosen day.