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The sourdough starter that's been alive since 1849

A San Francisco bakery says it has kept the same sourdough starter alive since 1849.

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The real story

A sourdough starter is a living team: wild yeasts make the gas that lifts the bread, and lactic acid bacteria make the sour taste. One of those bacteria was even named after the city where it was identified, Lactobacillus sanfranciscensis. Feed it flour and water and the colony keeps going indefinitely, which is why starters get inherited like heirlooms.

Boudin Bakery was founded in San Francisco in 1849 by Isidore Boudin, a baker from a French family, during the Gold Rush. In the 1906 earthquake and fire, the story goes, Louise Boudin rescued the mother dough in a bucket. Prospectors in California, and later in the Klondike, carried starters everywhere and kept them close to their bodies in winter so they wouldn't freeze. That's how 'sourdough' became a nickname for a seasoned miner.

What the narrator says

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The facts we checked

  • A sourdough starter is a living culture of wild yeast and bacteria, kept alive by feeding it flour and water
  • Starters can be kept alive for decades and passed down; a San Francisco bakery says its starter dates back to 1849
  • Gold-rush prospectors (California, later the Klondike) carried starters with them, kept them warm against their bodies, and were nicknamed 'sourdoughs'

Sources

We checked every number and date on screen before the video was made.

Made by teodolist studio

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