Kendong Roti

Kendongroti.co

kendongroti.co

80% wholegrain sd loaf.
This particular one has wheat, buckwheat, millet, barley, oat, rye, multiseeds with a touch of honey and evoo. I bake them in small loaf pan now coz it's kinda ridiculous to make them in boules/batard.

A wholemeal sourdough bread enriched with olive oil, natural purple sweet potato and quinoa mix.

Hey there! We have scheduled for the next Basic Sourdough Workshop.

Saturday, 26th November. Class starts at 8am sharp.
The fee is RM350 per person.
Venue is Kendong Sunroom.
Places is limited to 3 person per session.
In this workshop you are going to learn:
✅ what is sourdough bread, why it behaves the way it does and why go for it anyway
✅ feeding your adopted starter (we are not starting one from scratch)
✅ calculating hydration and mixing the dough
✅ handling the bread dough for optimal gluten network
✅ judging readiness of the dough
✅ best way to ferment, re**rd and bake according to your time and equipment
✅ maintaining starter according to your baking schedule
**You will finish prepping your bread by about 1pm. After this point, you can choose to proceed to baking or come back at 5pm to complete the baking process.
You will learn hands-on, one type of artisan sourdough bread with very flexible basic recipe
You will be sampling pre-made 2 types of sourdough bread that is baked during the class with soup of the day.
You will adopt your own starter and bring back a few useful baking items to help you get started at home and the bread you made to be enjoyed with family.
I will continue to provide necessary help and guide with your sourdough bread baking journey after the workshop, subjected to my time availability.
Complementary one cup of specialty coffee or tea to enjoy during breaks. Free flow of drinking water.
Wearing facemask is not required unless you are symptomatic. If you are sick on that day, please stay home and take care. We can issue a refund or postpone your slot.

Updated 11/7/25

Yupp, still baking unless otherwise stated. Check Kendongroti.co for next pre-order slot. I'm not active on social media. I hardly update posts and don't really check fb/insta DMs/ PMs, you can call/WhatsApp for quicker response.

Dine-in is strictly by reservation (check dates on website). I still serve great coffee and I roast the beans myself now. Usually Ethiopia Yirgacheffe unless experimenting with other origins. Drinks (including tea and chocolate) and bagels are almost always available when you dine-in. Filter Coffee is not always available as I don't usually prepare them. But sometimes I do, so feel free to ask.

Sourdough workshops are on pause right now. If you seriously want to learn, I may be able to arrange private class. Note that classes takes the whole day with long lunch break.

I also do thermomix demo if anyone needs to see hands on demo. I love using it, I think other cooks will find it a great help in the kitchen. Just drop a line ya.

Happy to be baking sourdough breads and brewing great coffee for you (on part time basis 😁). Thank you for your continuous support and understanding.

A pair of sourdough white country loaf

Iced Long Black

Currently serving Ethiopia Hambela Alaka G1 Natural by

Wholemeal sourdough bread with cranberries and walnuts