Baking San Francisco's Famous Sourdough Bread
By Marianne SalinaFans of Boudin's sourdough bread have speculated that it's the bakery's proximity to the ocean mist that gives it that salty, subtle taste. Others say it's a quality baking school education that produces the finest bread makers around. Regardless of their secret, it's a testament to their baking and pastry school skills and commitment to tradition that make
Bread Baking Class
Strolling down Fisherman's Wharf in San Francisco, if you follow your nose, you will come across one of Boudin's aromatic bakeries. With a restaurant and demonstration tour, you can sample a sourdough delight and take a bread baking class by touring the factory. This little glimpse into the historic bread factory highlights the important details that the production of specialty bread requires--including a strong background in baking and pastry school in order to produce that unique sourdough taste.
Baking School
Without attending baking school or a bread baking class, it would be difficult to ever accomplish the sourdough taste that Boudin masters, let alone the baking career that they've achieved. When you enroll in baking and pastry school, you will learn the importance of yeast cultures, temperature, rolling techniques, and glazes used to accomplish the fine baked items that Boudin produces. Inside a bread baking class you will learn:
- Assembling dough
- Kneading bread
- Braiding and shaping
A baking career like Boudin's is founded on craft and passion for good bread. If you love the warmth, texture and age-old tradition of bread making, baking and pastry school may be your calling.
Sources
King Arthur Flour, Two Centuries of Baking Packed into a 2-hour Class
About the AuthorMarianne Salina is a freelance writer in Spokane, Washington. She writes about pursuits in education and degree opportunities.
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