Hardware
[Interview] Sourdough is Lifestyle

SourPot will save a lifetime of sourdough bakers




Have you ever considered moving because of bread? No? Then have you ever moved to another state for a hobby like surfing? Or thought about relocating to a suburban home for your pet? The things we love have the power to change our entire lives—sourdough included. Hobbyist bakers who are passionate about sourdough often go to great lengths, such as investing in commercial proofing cabinets or remodeling their homes to fit massive ovens to nurture their levain. However, not everyone can make such bold decisions, yet giving up on sourdough isn’t an option either.


For those individuals, Gibbuem Bae, CEO of Toasterz, has created SourPot, a device that optimizes fermentation time to fit into people’s daily schedules. Traditionally, sourdough fermentation requires constant monitoring over 30 hours. With SourPot, however, the fermentation process is perfectly timed to be ready exactly when you plan to bake. Even beginners can easily make sourdough bread at home. It’s more than just an appliance—it’s a co-baking machine that takes care of your meals.




Toasterz CEO, Gibbuem Bae. The Korean word ‘Gibbuem’ means ‘joy’ in English. nodeshore




When was the last time you baked sourdough bread?
Today. I hadn’t baked in a while because of work, but I wanted to serve some bread, so I made it today.




I heard sourdough takes a long time to ferment. Isn’t it hard to bake bread while working full-time?
When I was a beginner, I used to start baking at 2 AM. I’d get home from work around 6 PM, start the process, and by the time the bread was done, it would be 2:30 AM. Then, I’d eat some bread, sleep, and wake up at 7 AM to go to work. The irony is that I eat sourdough for a healthier lifestyle, but this isn’t exactly a healthy routine.




That’s true. My hobby is running. sometimes I push myself too hard and get injured. Exercising isn’t supposed to harm you, right?
Exactly. I created SourPot with people who want to bake sourdough at home in mind. Some enthusiasts end up installing industrial fermenters in their homes, even upgrading their household power supply. I wanted to make a fermenter that just fits in a corner of the kitchen, without requiring such drastic changes.




Loving a hobby often leads to overspending. As I get more into running, I start wanting to buy a car and even move to a house near a good running course.
Life often revolves around hobbies. When nurturing a sourdough starter, you might find yourself waking up at 4 a.m. to feed it. Eating healthy food requires significant effort—it’s a noble pursuit.




You started with a hobby and eventually turned it into a business. Isn’t it challenging to have your passion and work intertwined?
I have many hobbies, and I genuinely enjoy solving problems. That’s why I find work enjoyable. Right now, I’m working with people who share my passion for sourdough baking, which is great, but sometimes, I also feel for my colleagues.




During the COVID-19 pandemic, the sourdough community grew rapidly. Was it because people found a stronger sense of connection?
When I first joined the community, it had around 4,000 members, but it grew to 700,000. Through this, I learned that sourdough is not just a type of bread but a symbolic genre and lifestyle for Americans. Sourdough represents scarcity, rationality, connection, and health.




I also get nostalgic whenever I go to the bread aisle in a supermarket in the US or Canada, recalling my internship days in Canada. I guess sourdough holds a lot of memories for those who have eaten it for a long time.
During the COVID-19 pandemic, the US had strict lockdowns. Even while being alone at home, people shared sourdough tips, creating a sense of solidarity. The process of making a starter can be difficult at first, but people shared their starters and encouraged one another, which led to the community’s rapid growth.




My impression of sourdough used to be that it’s something you try when visiting San Francisco. The more I hear, the more fascinating it becomes.
I see SourPot as a lifestyle product that understands and caters to the life cycle of people who bake sourdough as a hobby. That’s why, in the long term, I’m considering creating a starter mix. Making the first levain can be challenging for beginners, making the initial barrier to entry quite high.




Boudin Bakery is said to have been using the same starter since 1849. There’s even a heroic story about saving the starter during the Earthquake of San Francisco. Starters must be incredibly important.
I made my starter using dried figs. Liquid-based starters can have a slightly sweet flavor, which is why I chose figs. At first, I was told to maintain a constant temperature above 86°F, so I kept the heater on even in the middle of summer and held it close to me all day. When fermentation finally started, it felt so magical.




Have you been maintaining the same levain for your bread until now?
Yes, and I even combined it once with a 40-year-old levain that I received from a baking mentor. These days, I feed it daily, and it’s exciting. I also keep a vlog documenting its growth. Although I consider myself a rational person, I do worry about my levain dying, even if I don’t show it.




That must be stressful at times, especially since you can’t monitor it with a home camera like a pet.
Unlike other IoT appliances, SourPot mainly offers calendar and alarm functions. It helps schedule what needs to be done for the levain in the next few hours, making things a bit easier for bakers.




SourPot image Toasterz




Baking requires precise measurements and timing, right?
Sourdough baking is less exact compared to pastry making, but it’s difficult to standardize. Factors like wind, temperature, and humidity constantly change, requiring adjustments. I enjoy the challenge of solving these problems, but many give up because it’s too hard. That’s why I wanted to create something that standardizes the process and makes it easier for everyone.




It sounds like SourPot acts as an agent that helps anyone bake bread.
Exactly. Most bakers adjust their lives around baking, but it should be the other way around. With SourPot, you can schedule feeding times to match your routine, just like how a washing machine fits into daily life.




While the bread is baking, people can do other things, right? Just like how we rely on washing machines for laundry.
Beginners often don’t know why their fermentation isn’t working. If mold appears, they don’t know how to fix it. Experts can tell right away, but it’s hard to explain to beginners. However, not everyone wants artisan-level bread; they just want consistent results. SourPot helps maintain a consistent sourdough quality and gradually improves it.




So, does using SourPot ensure the same taste every time?
More than taste, it ensures consistent volume. However, it can also help maintain a good average flavor and allow users to personalize it, adjusting for sourness or nuttiness over time.




You seem to dream of a world where everyone can easily bake sourdough. Even I’m feeling inspired to try it.
Once you bake at home, there’s no going back. You won’t need air fresheners anymore because the house smells wonderful, and it stays warm all day. It’s satisfying to fill your life with things you love.




Running a hardware startup isn’t easy, is it?
It’s very different from SaaS startups. Developing a prototype brought many challenges. Even with a great idea, turning it into a physical product was tough. But I enjoyed the process of solving those challenges, and it opened up more opportunities for us.




Other one?
Yes, I realized we could contribute to sustaining Korea’s manufacturing industry. Despite the challenges of producing hardware in Korea, we might have found some solutions. Building hardware feels like blending two completely different worlds.




I’ve noticed that startup founders share a common trait: they always seek to solve problems.
I believe startups aim to change people’s lives. That’s why I sometimes worry—I think entrepreneurship suits my personality, even if it’s not always easy.




With trademark registration, patents, and certifications, launching SourPot must have involved hurdles. Now it’s set to launch on Kickstarter soon. What was your focus when preparing for the U.S. market?
We focused on accessibility when designing the product, even making the icons larger to enhance usability.




By September, people in the U.S. will be able to grow their levain with SourPot. How do you see the future if the SourPot infrastructure expands?
It might be similar to coffee culture. People now articulate their coffee preferences in detail, which makes them feel like experts. I hope sourdough reaches that level, where people can confidently discuss their preference for sourness, chewiness, and flavor profiles.




So instead of waiting for my levain, it will now be waiting for me?
Exactly. With SourPot, we give people back their time. You can meet your levain whenever it fits into your schedule.




You can purchase SourPot through Kickstarter between February and March, with the actual product expected to be delivered around September. If you’ve ever wanted to try making sourdough bread, it’s time to check Kickstarter instead of your local grocery store.
TAG
2025-01-23
editor
Youngwoo Cha
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