"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."
Boudin Bakery was founded by Isidore Boudin during the Gold Rush and maintained a singular focus on its distinctive sourdough bread for nearly two centuries. The starter's origins are debated: it may have arrived with Isidore from France or been passed by a '49er prospector. The starter incorporates an airborne yeast associated with San Francisco, identified as lactobacillus sanfranciscensis. A large local French population provided an early market, and horse-drawn Boudin bread-wagons delivered scored, rounded loaves to customers. In the 1860s Boudin declined to adopt Fleischmann's commercial yeast, a choice emblematic of the company's persistent stubbornness.
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