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Boudins Sourdough - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Boudins Sourdough

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  • Boudins Sourdough

    I just got back from San Fransisco. While there, I took the time to tour Boudins bread factory. Kind of a campy tour but pretty interesting to watch the process. After making bread a few times I couldn't figure out how it could be sold so cheap. Its volume! Their bowl dumps are around 160 pounds The mixers cost around 250 grand and makes my 6 quart KA mixer look like a spoon with no handle. I got a few tips about sourdough and hope to try them on the next bake. The biggest thing is the time - their dough rests/proofs for about 20 hours. It creates the blistering you see on this turtle.

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

  • #2
    Re: Boudins Sourdough

    Thanks for sharing the story, Les!

    Where is Boudin's in SF? What part of the city?

    Bake On!
    Jay

    Comment


    • #3
      Re: Boudins Sourdough

      Jay,

      They have a couple of locations, but the tourist trap is on the Embarcadero (by pier 39)

      Les...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

      Comment


      • #4
        Re: Boudins Sourdough

        Thanks, Les!

        We are toying with flying out sometime and it sounded like a fun activity!

        Gracias!
        Jay

        Comment


        • #5
          Re: Boudins Sourdough

          Hey Les,
          They just opened one in Roseville this past week if you need a fix and don't feel like driving all the way to the bay area. I had never been in one and we went out there today and had breakfast. I guess they gave the first 100 people in line free bread for a year so all the TV stations were out when it opened.

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          • #6
            Re: Boudins Sourdough

            Originally posted by telehort View Post
            Hey Les,
            They just opened one in Roseville this past week if you need a fix and don't feel like driving all the way to the bay area. I had never been in one and we went out there today and had breakfast. I guess they gave the first 100 people in line free bread for a year so all the TV stations were out when it opened.
            A little more input. They claim to keep their quality, they need to send their satellite locations a new batch of starter every 4 weeks. Their claim to fame is the bacteria and climate that exists in the SF area. I have no clue if this is true, but when you walk into the proofing rooms, it damn near knocks you out - extremely pungent. They also claim that that their starter has been living since 1849 - the gold rush days. If it is all BS or not, they do have a great bread.

            Les...
            Check out my pictures here:
            http://www.fornobravo.com/forum/f8/les-build-4207.html

            If at first you don't succeed... Skydiving isn't for you.

            Comment


            • #7
              Re: Boudins Sourdough

              Hi Guys!

              There is a good deal of debate as to whether an SF sourdough culture is viable outside of SF. The scientists say it is (and almost certainly is if very carefullly maintained and fed) but anecdotal evidence in the form of home bakers is (almost universally???) NO.

              French scientists indicate that the yeast is usually able to defend itself against outsiders. The bacteria are vulnerable to "contamination" by other strains of lactobaccili (the one in SF is lactobaccilis sanfrancisco). As the SF bacteria is by far the most sour (and acid) one would think it could defend its culture pretty effectively but apparently other lactobaccili don't have any problems with the acid and tend to establish themselves IF or WHEN the culture is less than optimally robust. I am surprised they have to reestablish the culture monthly! Interesting!
              Jay

              Comment

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