Sour Dough Bread
While sourdough bread itself traces its origins back to ancient Egypt, its unique prominence in California began during the 1849 Gold Rush, when it became a staple for gold miners who valued its durability and the ease of keeping a starter alive with just flour and water in their camps. The famously cool, foggy climate of San Francisco proved to be an ideal environment for the specific wild yeasts and bacteria to thrive, giving the local bread its distinctly tangy flavor that helped establish its reputation. French and Italian immigrant bakers, such as the founder of Boudin Bakery in 1849, perfected the technique and solidified San Francisco's association with the iconic, tart loaf that remains beloved today.
Sourdough bread loaf by Bouchon Bakery in Yountville, CA
Boudin Bakery in Fremont, CA and in Fisherman’s Wharf in San Francisco, CA
