SINGAPORE - Sourdough bread has gained a following here in the last few years, with more artisanal bakeries selling loaves known for their crisp crust, dense crumb and mildly sour flavour. But why leave the baking to the professionals when you can learn to bake your own?

Sideways, a restaurant in Little India that specialises in breads and dishes baked in a wood-fired brick oven, launched sourdough making workshops last month.