Sourdough: Boudin, Raymond and Thorough Bread and Pastry
- rworange Dec 12, 2008 07:08 PM
I always wanted to do a taste-off, so I bought three loaves today to go with my crab dinner.
The clear winnner: Thorough Bread and Pastry
However, that doesn't mean that Boudin didn't hold its own. Surprisingly, it had the most tang of the three.
Thorough is so amazing though, with a crunchy, chewy crust very nice crumb with some nice airy holes. Every time I bit a piece, I just went ... mmmmm.
Boudin's crust is not much of one, more chewy and no crunch. the bread is dense with very small holes and the white part of the bread was close to chewy.
If Boudin and Thorough mated, they would produce Raymond ... litterally. The interior more like Thorough, but just not as elegant. The crust chewy like Boudin thoughmore substantioal with no crackle. It was the least sour of the three.
Extra credit: On Thanksgiving I had Acme's sourdough ... not levain .. at The Franciscan. I am guessing Acme makes it just for them. It had a great crunchy crunchy crust, good crumb with lots of airy holes, but it didn't have any tang. I had to ask if it was really sourdough or some other type of bread. While I enjoyed it alot and it caught my attention as in ... hey, this is really good ... it didn't make me go mmmmm like Thorough.
172 Starlite St, South San Francisco, CA
Thorough Bread and Pastry
248 Church Street, San Francisco, CA
Boudin Sourdough Bakery & Cafe at Bakers Hall
2890 Taylor St, San Francisco, CA 94133