Honolulu Star-Advertiser

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Features

A sourdough lover teaches himself to make the bread

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KAT WADE / SPECIAL TO THE STAR-ADVERTISER
These loaves, hot out of the oven in Eugene Kam's Kaimuki home, have a hard crust and a soft internal “crumb” full of irregular holes made by the fermented “mother sponge.”
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KAT WADE / SPECIAL TO THE STAR-ADVERTISER
Eugene Kam worked for years to perfect a recipe for sourdough bread.
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KAT WADE / SPECIAL TO THE STAR-ADVERTISER
Eugene Kam uses a stretch-and-fold method to prepare his loaves for baking. He stretches and folds the dough over on itself.