How long will Boudin Sourdough keep?
Frequently Asked Questions (FAQs)Boudin Sourdough is made with unbleached flour, pure water, salt, and some of the original "Mother Dough", and does not contain any preservatives. Our breads will stay fresh at room temperature for as long as 2-3 days, if they're kept away from heat and humidity. Temperatures should not exceed 70 degrees, and relative humidity should remain below 60%. Avoid direct sunlight. To store bread for up to two months, place package in a plastic bag, close tightly, and refrigerate.
Related QuestionsWhat makes Boudin Sourdough sour?
Frequently Asked Questions (FAQs)The secret is in our starter, or "Mother Dough", which includes micro-organisms that slowly and naturally ferment and raise the bread, producing a deliciously sour flavor. Our starter is proprietary, as it's the original "Mother Dough" from 1849, so we do not share or sell it. We don't make an "Extra Sour" version of our bread, either, as we prefer to use the original Sourdough French Bread recipe.
Related QuestionsDid Boudin Bakery invent Sourdough?
Frequently Asked Questions (FAQs)The Sourdough baking process has existed for thousands of years, but Boudin Bakery was the first to combine the Sourdough process with French baking techniques to create the first Sourdough French bread in 1849.
Related QuestionsWhat makes Boudin Sourdough French Bread Special?
Frequently Asked Questions (FAQs)Boudin famous San Francisco Sourdough French Bread originated in 1849, in a tiny, old-world bakery on Dupont Street. There a French immigrant named Isidore Boudin first kneaded a hearty dough, fermented with wild yeast and then formed it into the shape of a traditional French loaf. Our Sourdough French bread is still made with flour, salt, & water and a portion of the original mother dough that dates back to the first loaf.
Related QuestionsWhat is sourdough bread?
Land O'Lakes: FAQs (Frequently asked questions)Sourdough, named for its unique flavor, has a slightly sour flavor. The bread won fame in the gold rush days when each prospector carried his own pot of yeast starter (a mixture of yeast, water and flour) for making breads and griddle cakes.
Related QuestionsIs your bread like a sourdough?
Frequently Asked QuestionsOur bread is like sourdough in that it has a starter, but that's where the similarity ends. Virtually every sourdough has something added to it to make it rise, like yeast, dairy, sugar or vinegar. We add nothing-just the flour and water to make our starter. Some people say that it is really "wild yeast" in the air that causes the bread to rise.
Related QuestionsCan I make sourdough in my bread machine?
The Blue Room FAQProbably not, since most bread machines depend on the more predictable rising schedule of commercial yeast. However, your bread machine is an excellent way to mix and knead the dough. A friendly reminder: Sourdough is a closed email topic. These are general baking issues rather than issues with sourdough, specifically; consult your favorite book on bread-bakery (or consult a baker friend who can visit your kitchen and see what you're doing and recommend changes).
Related QuestionsIf I send you some of my homemade boudin will you review it for me?
FAQThe gesture is appreciated, but we prefer to go directly to the producers of boudin. However, out-of-state producers may ship a sample of their product for review and inclusion on the website. With limited exceptions we do not formally review private reserve brands.
Related QuestionsI am sensitive/allergic to yeast and wheat. Can your sourdough help?
The Blue Room FAQNo. My sourdough has plenty of yeast and wheat in it, it's just that the yeast isn't purchased separately. If you have those kinds of food sensitivities, consult a physician or dietician for advice on what you can eat safely. One reader has reported that the method works well for Spelt-based sourdough (and another uses rice flour), but while that would help with the wheat it wouldn't remove any yeast.
Related QuestionsWhat's your recipe for sourdough pancakes/pretzels/biscuits/waffles etc.?
The Blue Room FAQI only use my starter for bread loaves, so I don't have other recipes that I can recommend from experience. Give Google a whirl, though, and it should be easy to find some that others have enjoyed. Several readers have let me know that their "pet" works excellently in their favorite recipes of that sort. A friendly reminder: Sourdough is a closed email topic. Many years ago I had some sourdough bread that I really loved, but I think it was made differently from yours.
Related QuestionsCan I get the starter for your Sourdough bread?
Frequently Asked Questions (FAQs)We do not use starter in our Sourdough process. We use our motherdough in a process which is proprietary. Your complete satisfaction with every loaf of our famous Sourdough is guaranteed. If for any reason you're not fully satisfied, just call us at (800) 992-1849 and we'll gladly replace or refund your order. This guarantee applies to all perishable food products. Refunds on non-perishable product will be processed on returned merchandise only.
Related QuestionsWhere can I buy some boudin themed shirts and stuff?
FAQHave you every eaten "haggis" in Scotland, and noticed that it is boudin, except that everyone talks funny, saying things like "will ye be wanting morre of this fine 'aggis, lad?", or "Aye, dere's a lot a dead
Related QuestionsWill you serve as a consultant to help me make a better, more marketable, boudin?
FAQYes. In fact several boudiniers have altered their recipes, with positive results, based on advice from the Linksters.
Related QuestionsHave you read the article "Boudin By the Bite" in Louisiana Life?
FAQNot only have I read the article, but I wrote the article. You can find a copy, for your reading pleasure, here:
Related QuestionsHow should I store the Salame I purchase from Boudin? And why does it appear white on the outside?
Frequently Asked Questions (FAQs)We sell only the traditional Italian dry Salame, which exhibits a beneficial mold growth on the outside. This growth is essential to its flavor and longevity. Salami should be refrigerated once you receive it. The Salame is cured, so the longer the Salame is stored the more moisture it will lose and harder the Salame will become.
Related QuestionsWill Boudin Bakery sell or rent my information to other companies?
Frequently Asked Questions (FAQs)We use the personally identifiable information you provide for internal purposes only, such as confirming and tracking your order, subscription and/or registration to inform you of new products, services and offers, etc. From time to time we might establish a business relationship with other persons or entities who we deem trustworthy and whose privacy policies are consistent with ours.
Related QuestionsWhat is the role of alpha-amylase in sourdough production?
X's Prismatic Ponderings... · DietWhat about Dan Wing’s new book “The Bread Builders”?: “You get for your $35 the best book I have read on “natural leavens” or sourdough. It has no recipes but sets out to teach you the basics underlying baking bread with no commercial yeast… and succeeds very well. The book is 254 pages, paperback, indexed, and well illustrated with color and b&w photographs, graphs, line drawings and a glossary.
Related QuestionsDo you have any other use for excess sourdough starter aside from giving it to friends?
Real Baking with Rose Levy Beranbaum: FAQs ArchivesYes! When I feed my starter, if I know i'm going to bake a hearth bread within the next 3 days, instead of throwing out the excess, without refreshing or feeding it I simply refrigerate up to 1/3 cup starter (about 2.75 ounces / 75 grams) per loaf. Just before adding the salt to the dough, I tear the starter into about 8 pieces and knead it into the dough.
Related QuestionsHave burritos supplanted chowder in a sourdough bread bowl as the signature food of San Francisco?
Burritoeater FAQ/ContactHow often does the average San Franciscan visit Fisherman’s Wharf? Approximately never? Even tourist demand is shifting, as there are now a half-dozen taquerias at, or adjacent to, the Wharf. It’s a safe bet that when the Griswolds head back home to Kansas City, the kids will be bragging about how they downed a whole super burrito, not two ladles worth of half-warm soup housed in some leaky, yeasty contraption.
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