Sourdough has been an iconic bread and a staple of Western cuisine, ever since California’s days of gold mining around 1849. It is the oldest and the most original form of leavened bread, with the oldest recorded use of sourdough dating back to the ancient Egyptians. During the gold rush period, the Boudin family (well-known bakers from France) came to San Francisco and became famous for their unique bread. The Boudin bakery has been using the same starter culture since 1849, called Mother Dough, and it is still operating today. The bread is never cheap – it takes too long, demands specialized skills to make – but once you try it, you may get hooked. Baked in rough-looking globes, unlike the neat rectangles of factory-made bread, it has a chewiness, a flavor, a satisfying depth to it. Toasted, it is comfort food in abundance, or pair it with clam chowder and it becomes a meal in itself. What’s more, there is growing evidence to suggest that for people suffering from gluten sensitivity, proper bread may be more digestible than our square factory loaves.
The craze spread like wildfire, and today there is a huge number of artisanal bakeries that sell bread all around the San Francisco Bay Area, and in bakeries the world over. Closer home in India, you could satisfy your sourdough craving at Nature’s Basket, and The Baker’s Dozen to name a few.
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