Boudin Bakery created the “Original San Francisco Sourdough French Bread” in 1849 when a French immigrant named Isidore Boudin moved to the city, ready to capitalize on the Gold Rush boom from the previous year. He set up shop in North Beach on 319 Dupont (now Grant Ave.) and used the traditional European technique of capturing natural yeast found in the air for his “mother dough,” the leavening base of sourdough bread.
What’s extra cool about mother dough—and especially this mother dough—is that a part of Boudin’s original dough has been used in every single loaf of bread made by the company in the last 160 years. It’s replenished daily with flour and water, ensuring the survival of the strains of yeast Isidore captured in the 1800s. This hardworking mother dough has seen a lot, including the switch to delivery trucks instead of horse-drawn wagons in 1900 and the fire and earthquake of 1906 where she was saved in a bucket by Louise, Isidore’s wife.
The Boudin Bakery hosts the attraction “The Bakery Tour” at Disney California Adventure, where guests are shown how sourdough bread is produced. The bakery still uses the same starter yeast-bacteria culture it developed during the California Gold Rush.
According to en.wikipedia.org; www.7×7.com. Source of photos: internet
