Under Paul’s hands, the age-old starter is added to the liege-style batter to make a crispy base that comes topped with sweet Thai mangoes and lemongrass chantilly cream, or lashings of bacon and maple syrup.
He first laid hands on the 158-year-old starter while training in a bakery in Brazil. “Since then, I have travelled everywhere with him,” says the chef.
But using this ancient dough isn’t an easy task. For one, making sourdough waffles is a lengthy process – it takes 48 hours to be exact. “You need time to let the naturally occurring lactobacilli and yeast do their job,” shares Paul. Singapore’s tropical climate can affect the proofing process as well. Success ultimately boils down to one factor. He says: “All you have is your gut feeling, and getting the timing right.”