It is no coincidence that the ancient Egyptians consumed sourdough, since it predates even the pyramids. However, the most popular and sour kind in the United States hails from San Francisco.
Sourdough bread has been a mainstay since the days of the Gold Rush, and it is just as integral to the ethos of NoCal cuisine as Napa Valley wine.
Thankfully, that's not how Boudin Bakery does things. Since 1849, they've been making the bite-back bread in the City by the Bay.
Sourdough has been around since the time of the pyramids, and it is not a coincidence that ancient Egyptians consumed it. The San Francisco type, on the other hand, is the most popular in the United States and has the most sour flavor.
Since the time of the Gold Rush, sourdough bread has been an essential component of the culinary culture of Northern California, much as Napa Valley wine has been.
In the days when the frontier was still in existence, miners and settlers wore pouches around their necks or on their belts to carry sourdough starter, which was more trustworthy than other leavenings. Miners were referred to as "sourdoughs" since they survived on the stuff.
To our great relief, that is not the way that they do things at Boudin Bakery, which has been producing the bread that bites back in the City by the Bay since the year 1849.