San Francisco Sourdough Bread

San Francisco Sourdough Bread

This bread was brought to Northern California during the gold rush of 1849 by French immigrants. They started making bread, based on their sourdough and traditional way which wasn’t necessarily appreciated at the time but was a reliable and cheap way of making bread in the wild and with the only available ingredients. Through time, this simple round and white sourdough bread became a very iconic and center piece of the local culture.
This bread is characterized by its long fermentation, favorizing the activity of its lactic acid bacteria, its golden color and its crust covered with little blisters. The flavor of this bread is often quite sour and acidic, the crust is rather leathery and the crumb very waxy, making it an ideal bread to make sandwiches or even soup bowls.