When in San Franciso, one must head over to Boudin at the Fisherman’s Wharf to try their signature sourdough bread. Sourdough is created when yeast settles into the bread dough and covert the carbohydrates into lactic acid and other acids that gives it the sour flavor. The uniqueness of this sourdough bread is due to the original “Mother dough” culture from 1849. So precious is this “Mother dough” that it is kept under lock and key in a fire-proof safe.
So how does it taste? I ordered the sourdough bread bowl with clam chowder. The sourdough bread has a nice tang to it and was springy to the bite. The crust was chewy without being too tough. I could taste the freshness of the clams in the chowder and they complemented each other beautifully.
