"There are some overlapping tales about the bread's starter. It is rumored to have been passed to Boudin by a gold prospector, a '49er, but also to have come with Isidore from France. It is certainly enriched with an airborne yeast that seems characteristic of this city - so much so that it has been saddled with the mouthful Latin handle of lactobacillus sanfranciscensis."
"Boudin had a ready-made market here, since, as of 1852, nearly one in six of the 36,000 San Franciscans came from France - many of them escaping turmoil and widespread unemployment in the mother country. Soon enough, the horse-drawn Boudin bread-wagon became a familiar sight on the hilly streets, its delivery-men pushing the distinctively scored, rounded loaves onto nails customers left protruding next to their doors."
This bakery was founded by Isidore Boudin during the Gold Rush and maintained a singular focus on its distinctive sourdough for nearly two centuries. The bread's starter has multiple origin stories, including being passed by a '49er or brought from France, and is characterized by a local airborne yeast identified as lactobacillus sanfranciscensis. Significant French immigration in 1852 provided a ready market, and horse-drawn Boudin bread wagons became familiar on hilly streets, with delivery workers impaling loaves on nails by customers' doors. In the 1860s Boudin declined to adopt the new commercial Fleischmann's yeast.
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