Sun Sourdough

Sun Sourdough A niche festive-season sourdough baker.

Not used for 3 yrs. I turned on the incubator two hours ago and set the temperature at 25C. According to thermometer ins...
07/04/2026

Not used for 3 yrs. I turned on the incubator two hours ago and set the temperature at 25C. According to thermometer inside, the temperature has now fallen to 25C, from 33C. Phew! The incubator still works.

The Hong Kong (HK) bao sourdough starter is different. I’m still trying to reconcile it to what I know of pasta madre an...
07/04/2026

The Hong Kong (HK) bao sourdough starter is different. I’m still trying to reconcile it to what I know of pasta madre and liquid sourdough starter. I shall eventually see how they are connected. For now, I shall follow my HK sifu’s method. My starter, King Kong 🦍, is fed with super-low protein Narcissus Blue flour. It doesn’t rise 3x. At most 1.5-2.0x, because it doesn’t have a strong gluten network.

My incubator is back in action. I hadn’t used it for 3 years, after a long 7-year affair with panettone. Now I can ferme...
07/04/2026

My incubator is back in action. I hadn’t used it for 3 years, after a long 7-year affair with panettone. Now I can ferment my Hong Kong bao starter at 25C. I have set the incubator’s temperature at 25C.🤞🏼🙏🏻

Just bought a steamer for my HK bao project, same as the one used in class at Miraclemo culinary school in Singapore. I ...
09/02/2026

Just bought a steamer for my HK bao project, same as the one used in class at Miraclemo culinary school in Singapore. I figured to get a cracked top in baos, there are 3 factors - a strong sourdough starter (old dough), baking power, and super high-heat steaming.

My maintenance schedule for King Kong 🦍 is to refresh it at least once a week. This time round, I feed it at 1:4: 55%. I...
09/02/2026

My maintenance schedule for King Kong 🦍 is to refresh it at least once a week. This time round, I feed it at 1:4: 55%. It’s still a stiff starter, though not as stiff as my Italian pasta madre (40% hydration).

I raised the hydration to be on par with that of the starter used for bao dough, based on the char siu bao recipe from class. I will shorten the fermentation time at room temperature from 8hrs to 6hrs. I want the starter to have more sustenance when it’s in the fridge. All these tweaks are based on my experience with various sourdough starters - liquid starter as well as pasta madre.

Back to King Kong 🦍. It had been sitting in the fridge for a week. It was time to refresh. From the shape of the starter...
09/02/2026

Back to King Kong 🦍. It had been sitting in the fridge for a week. It was time to refresh. From the shape of the starter, it had depleted its food source.

King Kong 🦍 was fed at a high-flour ratio of 1:4:50%. After 8hrs at room temperature, the sourdough starter had doubled ...
03/02/2026

King Kong 🦍 was fed at a high-flour ratio of 1:4:50%. After 8hrs at room temperature, the sourdough starter had doubled in size. It would need 12hrs to treble in size. This is quite in line with my other sourdough starters (liquid starter and pasta madre). I’ve put it in the fridge. There’s enough ‘food’ left in the starter to sustain it for a few days. So far so good.

I refreshed Toby, my pasta madre, too ❤️. 1: 1: 40%.
02/02/2026

I refreshed Toby, my pasta madre, too ❤️. 1: 1: 40%.

I introduce King Kong 🦍, my sourdough starter for my Hong Kong (HK) fluffy cracked-top bao project. The HK chef who gift...
02/02/2026

I introduce King Kong 🦍, my sourdough starter for my Hong Kong (HK) fluffy cracked-top bao project. The HK chef who gifted me the starter is called KK. The chef didn’t give exact details for starter maintenance. He did mention to add (low protein cake) flour 4x of the starter. From the hardness of his starter, I gauged the hydration is 50-60%, much higher than 40% hydration for my Italian pasta madre. I now proof the starter for 8-12hrs before I put it in the fridge. Last 2 photos are the char siu bao made at a class I attended yesterday. 1st starter feeding - 1: 4: 50%

The string to tie my pasta madre is missing and I can’t find another in the house. I have to improvise.
24/03/2025

The string to tie my pasta madre is missing and I can’t find another in the house. I have to improvise.

Pineapple TART gelato for lunar new year. There are bits of pineapple tart in the gelato. I prefer pistachio.
10/02/2025

Pineapple TART gelato for lunar new year. There are bits of pineapple tart in the gelato. I prefer pistachio.

At Kinokuniya Singapore
29/11/2024

At Kinokuniya Singapore

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Petaling Jaya

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