EASTER: Bunny Bread & Other Sourdough Gifts

April 9, 2014 at 8:43 am · Filed under Bread-Crackers-Sandwiches, Easter, Giftable

Boudin Bakery in San Francisco loves to make bread critters. The bakery cafe, which features salads, sandwiches, soups and sourdough, Original Sourdough French Bread, has designed special gifts for Easter that can be shipped fresh anywhere in the country. Sourdough Baby Bunny Rolls: Celebrate springtime with these 4oz 1-dozen adorable Sourdough Baby Bunny Rolls. $19.95; order online. Easter Sourdough Bunny Gift Basket: Have friends and family who might prefer an alternative to chocolate? This basket includes a one pound sourdough Mama Bunny Bread, a half dozen Baby Bunny Rolls and an 8 ounce bag of Marich’s delightful Easter select candy mix (because you have to have a wee bit). $24.95; order online. Seasonal Bread Club: 12 months of the seasonal loaves in the photo below. Each month two tangy one-pound specialty loaves arrive, including Crab Breads (January), Heart Breads (February), Shamrock Breads (March), Bunny Breads (April), Grape Clusters (May), Turtles (June), Cable Cars (July), Bears (August), Grape Clusters (September), Pumpkin Breads (October), Turkey Breads (November), Christmas Tree Breads (December). $21.95/month; order online.		Send bunny bread for Easter. Photo courtesy Boudin Bakery \| San Francisco.
Boudin Bakery was established in 1849 and is the oldest continuous operating business in San Francisco. Boudin’s original “mother dough” has been replenished with flour and water every day for more than 165 years, and the original recipe is still used. The sourdough is leavened only with wild yeast “caught” from San Francisco’s fog-cooled air.

Great gift: 12 months of fun sourdough
loaves. Photo courtesy Boudin Bakery.

ABOUT SOURDOUGH BREAD

Sourdough is a method of baking using lactic-acid-producing bacteria (lactobacillus) that produce a characteristic sour taste and aroma. The sour taste comes from from the lactobacillus, which lives in symbiosis with the yeast, feeding on the byproducts of the yeast fermentation.

Until science uncovered the leavening process in the 19th century, all yeast-leavened breads were sourdough. Sourdough starter from a prior batch is used to create the new batch.

Sourdough starters are different from other starters; while regular starters can live for several years, sourdough starters can live for generations.

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