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Where can I get authentic sourdough bread?

j
jrmd Nov 5, 2007 01:32 PM

Not the weak, white bread tasting kind but a nice, tangy loaf. I live in the Andover area and would specifically love local recommendations. Thanks!

  1. a
    autopi Nov 11, 2007 06:24 PM

    we recently had a nicely done (moderately tangy) sourdough from fornax bakery in roslindale. i think it had a tight crumb (not too many big stretchy holes), but the texture and flavor was actually very good.

    1. o
      odaivilo Nov 11, 2007 05:43 PM

      B & R from Framingham delivers to restaurants and other locations mostly in the Boston area. If you call them directly they would be happy to let you know specific locations where you can pick up their bread. 508-370-7730. In addition to their sourdoughs a must try is their Ciabatta.

      1 Reply
      1. re: odaivilo
        j
        joebelt Nov 12, 2007 05:10 AM

        agreed, their ciabatta are excellent!

      2. m
        mselin Nov 8, 2007 04:48 PM

        I'm also a former San Franciscan. The only real sourdough I've had here was served at Flora (restaurant) in Arlington. They gave me an extra loaf to take home when I raved about it. Maybe ask where they get it from? I think that they told me, but unfortunately, I nolonger remember.

        1. f
          foolishmortal Nov 6, 2007 08:40 PM

          As another former san franciscan, I can tell you that it is not only difficult to find real sourdough outside the BA, it is in fact impossible. Proper SF sourdough uses, in part, ambient bacteria in the leavening process, similar to Belgian lambics. I'd love to find an acceptable substitute though.

          1 Reply
          1. re: foolishmortal
            j
            joebelt Nov 7, 2007 05:44 AM

            Try B&R as suggested or make your own: http://www.sourdoughhome.com/sfsd1.html

          2. s
            steve999 Nov 6, 2007 10:25 AM

            Have you tried Nashoba Brook? I have only been to their Back Bay location, but they are also in Concord.

            5 Replies
            1. re: steve999
              j
              joebelt Nov 6, 2007 10:35 AM

              Nashoba Brook doesn't make a good crust. It's all elastic.

              1. re: steve999
                mjg0725 Nov 6, 2007 10:37 AM

                Nashoba Brook Bakery's Sourdough is our "go to" bread of choice. I keep it stocked in the freezer. It's now distributed at places like Whole Foods and Wilson Farms. Their Garlic Rosemary bread uses their Sourdough as a base, it's wonderful.

                I myself love the Chewy Crust. When toasted, the chewyness goes away.

                1. re: mjg0725
                  jvish Nov 6, 2007 11:07 AM

                  clear flour is a great choice, and even though it is not for sale, Hammersleys Bistro has a sour dough starter "mother" that is years old

                  1. re: jvish
                    b
                    bella_sarda Nov 9, 2007 06:37 AM

                    I've bought the Clear Flour sourdough bread at the Wine and Cheese Cask and at Savenor's in Cambridge. (Yes, I know, both places also sell the regular Clear Flour baguette---which BTW is my favorite baguette in town---but often both breads are avaialble)

                2. re: steve999
                  b
                  bear Nov 7, 2007 05:50 AM

                  A little off-topic, but Nashoba's olive bread is really good...a bit of tang, generous amt. of olives, and a background flavor of carmelized onions. Makes great toast.

                3. s
                  skordalia Nov 6, 2007 07:58 AM

                  Fornax Bakery in Roslindale Village makes an excellent sourdough boule. Not sure how "authentic" it is, but it is a very fine loaf of bread and it is markedly tangy.

                  1. j
                    joebelt Nov 6, 2007 05:21 AM

                    I think you should try B&R in Framingham. They deliver to a few places like Frommagio Kitchen, Cheese Shop, etc.

                    2 Replies
                    1. re: joebelt
                      MaineRed Nov 6, 2007 05:43 AM

                      B&R was also at the Inman Square Farmers Market this season...so tasty...might also be at some of the remaining FMs....

                      1. re: MaineRed
                        b
                        bostonfoodie111 Nov 6, 2007 07:42 AM

                        There also is Zingermans in Michigan. They make a great array of bread, including a great tangy sourdough. I've bought their breads and sent them as gifts and they are always well received. www.zingermans.com

                    2. p
                      phonelady Nov 6, 2007 03:45 AM

                      A&J King Bakery in Salem

                      1. o
                        odaivilo Nov 5, 2007 05:58 PM

                        By far the best sourdough around is B & R Artisan Bread in Framingham. Although the majority of their business is wholesale they do have a retail location. The bread is extraordinary! Call ahead and they will hold a loaf for you.

                        1 Reply
                        1. re: odaivilo
                          j
                          joebelt Nov 6, 2007 10:45 AM

                          Do you know who they wholesale to? Seems so rare to find it anywhere...

                        2. t
                          taxi Nov 5, 2007 03:35 PM

                          I am not sure if they have sourdough bread but they have a terrific and tasty assortment of homemade breads (can also taste) at Loaf in a Round on Route 1S in Danvers.

                          1. w
                            winedude Nov 5, 2007 02:46 PM

                            As a former San Franciscan, I've only found one acceptable sourdough, and it's at Clear Flour in Brookline. The texture is almost as good as SF, though it's not as tangy (no where is, I don't know why). Pain D'Avignon Sourdough, available at Whole Foods, is probably second best, a little better than Iggy's Francese loaf, which isn't really very sour at all.

                            1 Reply
                            1. re: winedude
                              a
                              autopi Nov 5, 2007 05:51 PM

                              the tangy-iness has a lot to do with the specific culture used to make the bread, which (legend has it) has a lot to do in turn with the local (wild) bacteria in the air.

                              i haven't had the sourdough at clear flour, but all the other breads i've had there have been uniformly excellent. i have had a sourdough at high rise in cambridge, which i thought was really fine.

                            2. aadesmd Nov 5, 2007 02:17 PM

                              Acme Bakery and Fedex

                              2 Replies
                              1. re: aadesmd
                                w
                                winedude Nov 5, 2007 02:48 PM

                                Out of curiousity, and at the risk of going off topic, have you actually been able to get Acme to deliver to you out here for a reasonable price? When I went to the Acme website a year or so ago, they claimed to be selling the loaves at Market Basket here in the Boston area. I went to the MB's in Woburn and Bellingham, and neither had anything like it.

                                1. re: winedude
                                  aadesmd Nov 5, 2007 05:43 PM

                                  Trying to stay on topic, friends buy it for me in SF, package it in brown paper, and send it FED EX. If sending enough, it actually isn't outrageous.

                                  I agree. There is no place that achieve the tanginess or the textural aspects of the true sourdough, here in Boston.

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