Breaking bread
We were delighted to have been featured alongside some friends and fellow Bangalore sourdough bakers in India Today magazine. Many thanks to Prachi Sibal for the feature, and Hemant Mishra for the photo!
Selvan Thandapani's love lies in the process of fermentation. It is no surprise then that with his bread mailing service, he delivers a 36-hour fermented sourdough loaf with a perfect crust and a dense chewy interior, right at to your doorstep. Thandapani, 34, started Sour House in February this year, baking 40 loaves each week and now bakes as many as 80. "I was looking to do physical work part-time and first began baking bread with commercial yeast. My wife would bring me yeast from her trips to London which was of better quality but impractical to source. I heard about sourdough and its many health benefits and decided to try my hand at making it", says Thandapani.
Sour House now delivers five types of sourdough loaves including three 14-hour fermented variants and two 36-hour fermented ones. You can choose from flax-and-sesame seeded loaves and a dark loaf that uses 70 per cent whole wheat. Each loaf is made using four to five ingredients only, and a slow fermentation process lends it a mild flavourful tang.
Signature Loaf: The 36-hour fermented dense loaf that is easy to digest and high on flavour.
Suggested Pairing: Butter or hung curd.