In 1849, Isidore Boudin struck gold with four simple ingredients: flour, water, salt, and mother dough. The mother dough, from the cool climate of San Francisco, is the most essential component, imparting the famous flavor and texture that Boudin is known for. The mother dough also allows for a natural source of fermentation without using commercial yeast.
In 1849, Isidore Boudin struck gold with four simple ingredients: flour, water, salt, and mother dough. The mother dough, from the cool climate of San Francisco, is the most essential component, imparting the famous flavor and texture that Boudin is known for. The mother dough also allows for a natural source of fermentation without using commercial yeast.
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