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.
When we created this sourdough bread shoot, we used butter and French raspberry preserves to pay homage to the immigrant bakers who brought their European flour and bread-making methods to success. We loved the light, airy texture of the bread combined with the caramelized crust that was baked to perfection.
Sourdough from Bouchon Bakery, Yountville, CA
Boudin Bakery in Fisherman’s Wharf in San Francisco, CA
