When it comes to the flavor of a city, you could say that San Francisco tastes like a bite of crusty, chewy Boudin sourdough bread. That’s because the bakery’s wild yeast starter, which bakers have fed with flour and water daily since Isidore Boudin founded the company in 1849, includes the city’s foggy, salt-kissed air. …
The donut is a mashup of sourdough bread and a yeast-raised donut that creates a buttery sourdough flavor with a soft, light and airy texture for a deliciously unique donut experience. …
To counter the power of industrial bakeries many artisan bakers are intent on showing another facet of bread: “clean” artisan bread loaves that are baked using ancient flours and natural leaven. …
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