Boudin Sourdough….sour???

In the former post, I reviewed  San Luis Sourdough and La Brea Sourdough but could not get a hold of some Boudin Sourdough to use in the review. Well…a wonderful person sent me two loaves of Boudin Sourdough to use on my blog…thankyou Robin! What  a surprise to receive a box containing two boules of Boudin Sourdough…imagine my shock! Here are pictures of the loaves:

Boudin Sourdough

Boudin Sourdough

A closeup of the crust:

Boudin Sourdough

Boudin 1

Boudin 2

The Boudin crumb:

Boudin crumb

empty bag

The Boudin Sourdough bread was very much like the San Luis Sourdough. The taste was pretty good and has a good tangy flavor(yes, it is sour) which really developed with toasting. The crust was a bit leathery and the crumb was somewhat dry and not very chewy. I guess I have to admit to being a little disappointed in what is considered by many to be the best American Sourdough. I think the La Brea was the best all around sourdough of the lot. If I had to buy sourdough…which I don’t 🙂  I would definately buy the La Brea sourdough. I will admit that if I had all three different brands freshly same day baked, there might be a different review. As you all know, sourdough is best on the first day baked after being completely cooled and the sour flavor allowed to develop to it’s fullest. I will try to obtain some sourdough baked at the bakery across the bay from me…they use the Northwest sourdough starter. I haven’t yet tasted sourdough baked by someone else using one of my starters, especially a professional bakery, it should be quite interesting!

    northwestsourdough

    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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