Cultured club

The trend of fermenting one's own food and drink, such as brewing kombucha and baking sourdough, stems from a growing sharing culture and increasing health consciousness

Undergraduate Debbie Ng used to buy her bread from the supermarket. But since the 24-year-old and her mother attended a sourdough baking workshop last month, they have been making their own bread every weekend.

"It's reassuring to know exactly what ingredients go into the bread I eat every morning," says Ms Ng.


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A version of this article appeared in the print edition of The Sunday Times on October 14, 2018, with the headline 'Cultured club'. Print Edition | Subscribe