There were three sourdough breads in San Francisco and they were not the same thing. Boudin was at Fisherman’s Wharf, which told you everything. Parisian was on the better grocery shelves and at the airport, which told you the rest. Larraburu was in the neighborhood, which is to say it was not selling anything except bread.
I was living in Daly City when I found them. I was seventeen, or eighteen, which is the age when you begin to understand that the thing everyone points to is rarely the thing worth finding. I had eaten Boudin at the wharf, standing in the fog with everyone else who had just arrived somewhere. It was fine. It was what people meant when they said sourdough. Parisian was more serious, or wanted to be — the bread you bought at the airport to prove you’d really been here, to carry the city home in a bag. But there was something in both of them that felt like a performance, and I was at the age when performance was exactly what I was trying to see through.
Larraburu didn’t perform. The crust was softer than it had any right to be. The sour was there but it didn’t insist on itself. You tasted wheat and time and something faintly cool and creamy underneath. It was bread that assumed you already knew what you were doing.
They closed in 1976. Parisian lasted until 2007. Boudin is still on the wharf.
I have thought about this more than is strictly reasonable. What I keep coming back to is not the taste exactly, though the taste is there when I reach for it. What I keep coming back to is the distinction itself — the fact that I made it, that it mattered to me, that I was nineteen years old in Berkeley and buying bread from a neighborhood bakery in San Francisco because I had decided it was the real thing. You make these small declarations about who you are. Most of them dissolve. Some of them stay.
The two brothers who started Larraburu came from the Basque country in 1896 and brought their starter with them. By the time I was eating their bread the starter was already older than the state of California. They fed it three times a day, every day, for eighty years. That kind of commitment doesn’t announce itself. It just shows up in the bread.
In 1969 scientists from the United States Department of Agriculture began studying sourdough cultures from five San Francisco bakeries. They were trying to understand what made the bread taste the way it did, why you could not replicate it elsewhere, why bakers who moved away and took their starters with them found the flavor slowly changing, the sourness shifting, something essential escaping. They worked for years before a team at Oregon State University finally isolated what they were looking for — a previously unknown bacterium living inside the wild yeast, producing the lactic acid that gave the bread its character. They named it Lactobacillus sanfranciscensis. One of the five bakeries in the study was Larraburu.
The starter the brothers brought from the Basque country in 1896 was not simply old. It was a living record of every bakery it had passed through, every hand that had fed it, every climate it had survived. A sourdough starter is not a recipe. It is a culture in the biological sense — a community of organisms with a history, shaped by everything that has ever happened to it. You can write down the formula. You cannot write down what the starter knows.
Larraburu baked twenty-four hours a day. The sponge was rebuilt every eight hours, three times daily, without interruption. Two parts previous sponge, two parts high-gluten flour, one part water. Hold seven to eight hours. Rebuild. The rhythm was closer to farming than to cooking — less a process than a relationship, sustained across decades, across generations, across an ocean.
What I know now that I didn’t know then is that the starter survived the bakery. Someone saved a piece of it when they closed. It traveled to Hawaii, sat in a refrigerator on Maui, kept being fed. A culture that old doesn’t care about bankruptcy or lawsuits or whether the ovens are still running. It just wants flour and water and time.
I find something in that. Not consolation exactly. More like confirmation of something I already believed at seventeen, standing in the fog, learning to tell the difference.
You must be logged in to post a comment.