Our starter — affectionately named "Dada Ji" — is three years old. We feed it daily with equal parts flour and water, maintaining it at 25°C in Lahore's warm climate.
The challenges of sourdough in Pakistan are real: summer temperatures can hit 42°C, making fermentation unpredictable. We developed a refrigerator-retard method where shaped loaves rest overnight at 4°C before baking.
The result is a tangy, open-crumbed loaf with a blistered crust that our customers now swear by.
