Sourdough bread has a long history in Europe and has recently gained popularity in Taiwan. Wang Bo-Feng, champion of the 4th Uni-Bread Baking King competition, points out that "acidity" is the primary indicator of good sourdough bread. A high-quality sourdough should have a gentle, non-pungent sour aroma, and its acidity should layer on the palate without lingering.

As for the size of the air pockets inside the bread, Wang explains that it&rsquos related to the hydration level, not the bread&rsquos quality. Larger holes make for a fluffier texture, ideal for appetizers, while smaller, denser holes offer more chew and are suitable for daily consumption.The "Super Fiber Organic Nutritional Bread" is highly nutritious and actually suitable to be enjoyed as a main meal. After reheating, it is best consumed within 30 minutes. (Photo: Uni-Bread Baking King)

Wang&rsquos personal favorite is the &ldquoSuper Fiber Organic Nutrient Bread,&rdquo made with natural fermentation and inspired by traditional Chinese medicine. It&rsquos perfect for sandwiches or eaten with spreads like butter, mascarpone, fig jam, mustard seed sauce, or even Taiwanese-style peanut butter.

This bread can be pre-ordered or delivered frozen from "Juin Bakery" in Taoyuan. It can be stored in the freezer for up to one month. To reheat, no thawing is needed &mdash simply bake in a preheated oven at 220&ndash250°C for under 5 minutes.