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San Francisco - Sour Dough
Hearth baked mild and flavourful, dark rye, with a rustic, crunchy crust.
There is no doubt that the best sourdough bread is made from true San Francisco yeast cultures, prepared in the French-style baking method.
The history of sourdough bread in San Francisco goes way back to the time of the gold rush, when Basque migrants started baking bread in the area using the natural yeasts and bacteria present in the air for fermentation. San Francisco is widely regarded as the mecca of sour-style bread, though that reputation really has more to do with the culture of bread baking, the high concentration of great bakers, and the stiff competition than any sort of magical bread-baking climate.
What gives San Francisco sourdough its particularly sour flavour? Some argue that it's the makeup of the wild yeast strains native to the area, but if that were the case, you wouldn't be able to make sour breads in other localities without introducing some of that extra-sour San Francisco yeast first.
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"Peace goes into the making of a poem as flour goes into the making of bread.” Pablo Neruda