Boudin is a bakery very famous in SF! I ate a bread there and I realized some different thinks for others bakeries: sour flavor! I researched and I discovered that the Boudin dough is so special because they have a particular way to prepare the bread! They prepare the breads using mother dough. In a refrigerator, this dough is stored to allow the lactobacillus to ferment alive. Bakers remove a portion of the started each day to leaven the bread being made.They put a little bit more of flour and water in mother dough every day after take a portion out. This process is being made for more than 150 years with the same mother dough! I can't imagine it!
You just can eat the sour breads in San Francisco! You will not make, nor will you eat this kind of taste in another part of the world! This happen because lactobacillus sanfrancisco is specie of lactic acid bacteria that make the bread sour! This bacteria acts in yeast and it is just found in SF because here there is natural air-conditioning to this bacteria developed itself. Did you understand how much is it important??
Well, If you (already) think that the Boudin is so special and they are going to dominate the world, read next sentence. There are some classic soups served in bread bowl and the last picture is about one kind of this soups! I've never eaten this, but I think that it's very good.
I went to Boudin at 160, on Jefferson St and this location there are Bistro Boudin and Museum & Bakery Tour! There are another locations.
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