There’s a member of staff, a little over 158-years-old, employed to help out in the kitchens of Tiong Bahru Bakery Diner.
The seasoned worker has baked in restaurants around the world – Brazil, France, the United States. And now, in Singapore, the old-timer is responsible for making the waffles served at the diner’s outlets in Funan and Raffles City. Except, this long-standing employee isn’t any other experienced baker; it’s an ancient sourdough starter.
The fermented dough is added to waffle batter to make its popular 100% Sourdough Waffles ($21/$23). “Our starter, because of its old age, adds a complex taste and sourness,” says Chef de Cuisine Paul Albert. “When creating the recipe, we wanted to develop natural flavours from the sourdough process.”
While sourdough waffles aren’t exactly new, the creation is seeing a slow rise in popularity locally. Moving beyond sourdough, these restaurants and bakeries are incorporating their starters into waffle batter, croissant doughs and more to create treats that are both sweet and savoury.