Mu Song Creative Baking Introduction
Master Liao has traveled nearly around Taiwan, learning beloved baking techniques from flying chefs. After becoming a son-in-law in Xiluo, a simple town in Yunlin County, he hopes to bring the creativity of urban baking to the people of Xiluo. The store offers different freshly baked breads every day, with the menu announced on the Facebook fan page for advance orders or in-store purchases. Using a combination of French, European, Japanese, and Taiwanese baking techniques, along with a traditional method to create natural Leaven starter, they eliminate artificial sourdough powders and synthetic fermentation agents found in the current market. For texture and wheat aroma, a sourdough developed by a Japanese master is used for a 24-hour low-temperature fermentation, enhancing the wheat flavor and chewy texture of each French and European country-style bread, employing ancient production methods to replace artificially manufactured additives for making delicious bread.
