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Fructilactobacillus sanfranciscensis is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally.
The bakery is recognized as the "oldest continually operating business in San Francisco." [1] [2] [3] It was established in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy, France, by blending the sourdough prevalent among miners in the Gold Rush with French techniques. [4]
The "celebrated" [8] San Francisco sourdough is a white bread characterized by a pronounced sourness, and indeed the strain of Lactobacillus in sourdough starters is named Fructilactobacillus sanfranciscensis (previously Lactobacillus sanfranciscensis), [9] alongside the sourdough yeast Kasachstania humilis (previously Candida milleri) found in ...
Sourdough Starter Week Day 1. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container.
These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom.
Boudin Bakery, San Francisco. By 1854 there were 63 bakeries in San Francisco. [7] The Boudin Bakery was founded in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy, France. Boudin applied French baking techniques to the fermented-dough bread. [1] The bakery continues to use the starter which originated in the 19th century ...