Pictures by Gisele Soo
Yin’s Sourdough Pizza and Cafe
SeeFoon Loves Pizza
Yes I do but often it doesn’t love me back. Bloating, acid reflux and general malaise are the consequences of my gorging on pizza. Whether it’s a combination of the dough base or the cheese, I am often leery of this high fat and high carb meal.
But now with Yin’s Sourdough Pizzas I can indulge in one of my favourite foods with impunity. Because a sourdough base, which is more digestible than standard white flour, renders the gluten in flour more digestible and less likely to cause food intolerance. It is also more nutritious.
Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the Ancient Egyptian civilizations and as most things, it was probably discovered by accident. There appears to be a renaissance of sourdough bread popularity here in Ipoh and I am ever grateful for it.
So what are the reasons for this resurgence in popularity? What’s wrong with commercial bread? Well for starters (pun intended), commercial bread has been reported to contain a few ‘nasties’, as in chemical additives and preservatives. Additives like potassium bromate an oxidising agent; Azodicarbonamide (ADA) a dough conditioner to improve the texture and strength of bread dough, which received tremendous media attention when the sandwich chain Subway announced it would remove ADA from its bread dough due to its potential harmful health effects. Partially hydrogenated oil which contains trans fats that everyone knows by now, are dangerous to the heart; sugar; Butylated Hydroxyanisole (BHA) an antioxidant which prevents rancidity, used as a preservative; and the list goes on.
And then there is the big question of gluten intolerance and sometimes celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.
What makes sourdough bread so special?
Sourdough often has a lower glycaemic index than that of other breads – meaning, it doesn’t spike blood sugar as dramatically. Hence, it is a better choice for diabetics or people who are borderline diabetic. Sourdough bread contains the friendly bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion! Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough equals less digestion for you.
Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Rather wonderful considering the toxic preservatives thrown into the food supply today. Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.
Sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium (some of these in fairly tiny amounts) – in addition to uniquely balanced proteins and fatty acids. This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.
Sourdough fermentation may also help make wheat bread easier for patients with irritable bowel syndrome (IBS) to digest. One study found that sourdough bread made with a long fermentation time produced fewer symptoms (such as bloating and gas) than conventionally made bread.
In a study comparing the effects of sourdough bread with commercial bread, researchers reported that sourdough bread significantly lowered serum glucose and insulin responses and gave greater satisfaction than other breads.Researchers in Sweden at Lund University have noted that the fermentation process that’s involved in the creation of sourdough utilises carbohydrates, lowering the carbohydrate level in the dough as it’s transformed to lactic acid. The result of this process means that sourdough bread can aid in ensuring that your blood glucose level remains in line, helping to guard against various diseases especially diabetes.
So enough with the health information and back to Yin’s Sourdough. The restaurant is conveniently housed in a bungalow on Jalan Lasam, very accessible and has ample parking spaces. Adhering to strict SOPs means that the tables are spaced far apart and the whole ambiance is light and airy.
Four young partners make up the proprietors with YH Liew as the primary manager and Edwin Lau also in the operations manager capacity. Liew who took care of us the moment we arrived and after the de rigeur temperature taking and sign in, proceeded to recommend some of their signature pizzas and dishes.
Liew recommended that we try their homemade kefir which is something I love as the probiotic bacteria in kefir is so healthy for one’s gut. All drinks are prepared without sugar utilising the natural sugars in fruits as in the Avocado Banana Kefir, a drink which I found totally delicious but which the sweet lover amongst our dear readers may find a bit bland.. (I am sure they’ll bring you sugar if you so wish) RM15.
Others at my table ordered an Apple orange paleo smoothie (RM11) and a Matcha latte (RM12) which they all found to be yummy.
Then came the pizzas….what I had been looking forward to. Liew’s favourite which he insisted we had to try was the Satay Chicken Pizza, RM30, with chicken satay drenched in peanut sauce on sourdough base. An interesting combination.
The next pizza was even more unusual: a banana/kaya pizza which they call Golden Indulgence. Again it was interesting and combined with the sourdough base, slightly burnt in parts, lending a crisp touch to the taste, RM23.
I wanted to try a simple Margarita Pizza which arrived topped with cheese and with the sourdough combination was utterly delightful, RM23.
More sourdough in the form of a bagel made into a sandwich. With homemade luncheon meat, the bagel topped with poppy seeds and the sandwich stuffed with a slice of cheese, lettuce and tomatoes. Crispy, crunchy and well worth the RM10.
We next had the Alaskan pollock sourdough burger with blossom fries, crispy fillets of fish served in a sourdough bun and an interesting papaya and tomato jam, RM20.
Moving away from the sourdough for a bit, we had the Chicken Cordon Bleu, chicken breast stuffed with cheese, rolled in sourdough breadcrumbs and deep fried. Served with blossom fries which are sweet potato strips fried…crisp and yummilicious, RM23.
This was followed by the Angel Hair pasta with grilled veggies, with fresh homemade pesto and the pasta al dente, RM16.
We were then served a platter of different slices of their daily mix of sourdough bread with a mix of different spreads of the day, RM6. On that day we savoured their peanut butter spread, cheesy kaya and their papaya nutmeg with marmalade. The peanut butter spread is available for sale at RM13 a jar. Almond spread, as well as pineapple and lemongrass jam are also available at times.
Their sourdough bread is available for takeaway everyday till sold out and they have quite a variety to choose from. While their loaves are available daily, their specialty breads are mostly made to order. Their breads change from day to day so make your selection when you pick up.
For me, on the subject of sourdough, I would like to leave my dear readers with the following quote “The Whiter The Bread, The Sooner You’re Dead.” So for me it’s only going to be SOURDOUGH!
43, Jalan Lasam, Pusat Perdagangan Greentown, 30450 Ipoh, Perak
Tues-Sun. (Closed on Mondays)
12-7pm, takeaway available until 7pm
For inquiries and reservations:
*Yin’s Sourdough Pizza and Cafe is pork free.
Check out The Foodie’s Guide to Ipoh’s Best Eats 2 for more Ipoh eats recommended by SeeFoon, available for purchase at a special discounted price now! Message us on Facebook for inquiries and orders!