"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."
Isidore Boudin founded Boudin Bakery during the Gold Rush and focused on producing distinctive sourdough bread for nearly two centuries. The bread's starter has contested origins, rumored either to have arrived with a '49er prospector or with Isidore from France, and it contains an airborne yeast characteristic of San Francisco, known as lactobacillus sanfranciscensis. By 1852 a large French immigrant population provided a ready market, and horse-drawn Boudin bread-wagons became familiar on hilly streets, with delivery-men placing scored, rounded loaves on nails beside doors. In the 1860s Boudin refused Fleischmann's commercial yeast, maintaining its traditional starter.
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