It’s alive
“Louise Boudin was an old lady when the San Franciso earthquake shook her world in 1906. Still, she dashed into her burning bakery. As it collapsed into rubble behind her, she emerged with just one item: a wooden bucket of mother dough. The widow Boudin retired four years later, but the mother dough lives on. The ‘mother’ is a sourdough starter that has been raising bread dough for 157 years. It is put to work every day at the Boudin Bakery & Museum on Fisherman’s Wharf in San Franciso.” Food Editor Susan Sampson, on the live culture of yeast and lactobacilli that is fed with flour and water
