"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 during the Gold Rush by French immigrant Isidore Boudin. The bakery maintained a distinctive sourdough bread and a starter used for nearly two centuries. The starter's origins are uncertain, with rumors that it arrived either from a '49er prospector or with Isidore from France. The starter is enriched by an airborne yeast identified as lactobacillus sanfranciscensis. In 1852 nearly one in six of San Francisco's 36,000 residents were French immigrants, creating a ready market for the bread. Horse-drawn Boudin bread-wagons delivered scored, rounded loaves to customers who left nails by their doors. In the 1860s Boudin declined Fleischmann's commercial yeast, demonstrating an enduring company stubbornness.
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