The Bread Making Collection

Sourdough recipes date back to 17th century France, which used a starter recipe, that was fed and risen three times before adding to the dough. Master bakers from France took their meticulous sourdough techniques to Northern California during the California Gold Rush in 1848, and it still remains a part of the culture of San Francisco today. These bakers discovered that the sourdough culture there was unique and they became famous among the miners, who flocked to their bakery each morning in search of their special bread. Since 1849, these San Francisco bakers have been using the same sourdough culture, which they call a “Mother dough,” as well as the same recipe, flour, water, a pinch of salt and some of this “Mother Dough”. Their “Mother Dough” was so important that it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.