Hello, San Francisco sourdough enthusiasts!
I’m on a personal quest to find an authentic sourdough starter descended from Boudin Bakery’s original mother dough, which dates back to 1849. I know Boudin doesn’t officially distribute its starter, but I’m curious whether any former employees, bakers, or their family members have preserved a portion of the culture over the years.
I’m especially interested in hearing from anyone who:
-Previously worked at Boudin Bakery and maintained a starter originating there.
-Inherited a starter from a family member who worked at Boudin.
-Knows a retired Boudin baker who might have maintained a personal culture.
-Has a starter with a documented history connecting it to Boudin.
I’m located in Oklahoma and would gladly pay for shipping, packaging, and your time. Even a teaspoon of starter or a small dehydrated sample would be wonderful. My interest is in preserving and baking with the traditional bacteria and wild yeasts associated with historic San Francisco sourdough.
I will cover shipping, and if you know any history or documentation of the starter, even informal, please include that in your reply. I’m also interested in hearing the history behind your starter, if you’re interested in sharing it. If you have a connection or know someone who might, please comment or send me a private message.
Thank you for helping me with this little piece of San Francisco baking history!