What makes it so different? The bread that began with the gold rush—local flavor and history baked into every loaf. There is a lot of confusion about what sourdough bread is. "Everyone can make San Francisco Sourdough bread, but not authentic sourdough bread. San Francisco sourdough bread is a sourdough bread produced with the use of a starter unique to San Francisco. Stroll through the bakery’s pictorial bread museum to learn how the sourdough mother , aka the natural yeast culture, is the starting point for all their breads. "Lacto bacillus San Francisco" may not sound like a precious commodity, but it's the secret ingredient that makes San Francisco's sourdough bread world-famous. Frisco Baking Company has been producing authentic San Francisco style sourdough bread for commercial and personal use for over 50 years. Is it bread with a sour taste? To make the starter, combine all of the ingredients in a mixing bowl. He combined French bread-making techniques with a starter he had received from a miner, and the signature San Francisco sourdough was born. My favorite loaf is the very sour San Francisco Sourdough style bread. More than 170 years later, San Francisco is synonymous with sourdough bread. According to the Boudin Bakery museum at Fisherman’s Wharf, the company’s mother dough … It’s why I started a blog, wrote books and also built a company around sourdough. The secret to San Francisco's famous sourdough: bug poop. Preparation. Do they only make it in San Francisco? It’s why I started baking sourdough almost 14 years ago. Sourdough bread is bread that is leavened using a sourdough culture containing wild yeasts and bacteria. San Francisco Sourdough™ Since 1849, Boudin Bakery has been the home of a San Francisco classic. And the reason ours is different … Home. Meet the wee, multilegged chefs behind the world's most sought-after loaves. The yeast is the same, generally speaking. With 29 Boudin SFs and our flagship location on … San Francisco style sourdough bread is sharply acidic, brought on by an abundance of acetic acid bacteria. Locations. Every person has different tastes and ideals, so the bread is baked to match the taste a person desires. Our Bread. By 1854 there were 63 bakeries in San Francisco. These bacteria flourish under colder conditions, and in denser doughs. In 1849, Isidore Boudin, son of a family of master bakers from Burgundy, France, arrived in San Francisco and opened Boudin Bakery. Do ahead. The crowds at Boudin Bakery on Fisherman’s Wharf in San Francisco attest to the strong tradition of sourdough bread in the Bay Area. No one has convinced more people about the unique qualities of San Francisco sourdough than Boudin, which says it’s been selling the same loaf of bread for 168 years. 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