Mei Lin Koh

Mei Lin Koh bakes sourdough from her HDB kitchen in Singapore, adapting techniques for tropical heat and humidity. She has been experimenting with wild yeast and regional fermentation traditions like tapai for the past two years, and occasionally contributes her tropical-climate perspective to Sourdough Rising.

I Captured Wild Yeast From 5 Singapore Neighborhoods — Here’s How Each Starter Turned Out

· July 27, 2026
I Captured Wild Yeast From 5 Singapore Neighborhoods — Here's How Each Starter Turned Out

A note from Sam: every fermentation experiment I’ve ever run has stayed firmly inside Pacific Northwest weather, so when longtime reader Mei Lin Koh offered up her own wild-yeast terroir project from Singapore, I said yes before she’d even finished the sentence — tropical fermentation runs on a clock I’ve simply never had to learn. … Read more