- California's sourdough bread is a product of the Gold Rush era in the mid-1800s.
- Miners relied on sourdough starters for leavening bread, as yeast was scarce.
- San Francisco’s cool, foggy climate fostered a specific strain of wild yeast, Lactobacillus sanfranciscensis, giving the bread its signature tangy flavor.
- This bread became synonymous with the city, and bakeries like Boudin, founded in 1849, keep the tradition alive.
- Sourdough embodies the spirit of innovation and resilience that defines California’s history.
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