Not All Sourdough Starters Are Equal. We Have the Science to Prove It.
What is Lactobacillus sanfranciscensis?
Lactobacillus sanfranciscensis (also classified as Fructilactobacillus sanfranciscensis in updated taxonomy) is the defining lactic acid bacteria of authentic San Francisco sourdough bread. It was first isolated and identified in the 1970s from the famous Boudin Bakery in San Francisco, where it has produced the city's iconic tangy sourdough for over 170 years. This specific organism produces a higher ratio of acetic acid to lactic acid than other LAB strains — giving San Francisco sourdough its distinctive sharp, complex tang that sets it apart from milder European-style sourdoughs.
Our Lab Testing
We did not take the identity of our culture on faith. Dough Dough commissioned independent genetic sequencing of our starter culture through an accredited laboratory. The sequencing confirmed that Lactobacillus sanfranciscensis is the dominant lactic acid bacteria present in our culture — the same organism found in the great San Francisco bakeries.
This matters because most sourdough starters sold commercially are unverified. You have no way of knowing what organisms are present, how active they are, or whether they will produce the flavour profile you are expecting. We removed that uncertainty entirely.
What This Means For Your Bread
A culture dominated by Lactobacillus sanfranciscensis produces bread with a distinctly complex, tangy flavour profile. You will notice a sharper, more pronounced sourness than you would get from a generic wild yeast starter — the kind of tang that makes San Francisco sourdough immediately recognisable. Combined with our proprietary preservation process that captures the culture at its biological peak, Dough Dough delivers a level of flavour authenticity and consistency that no unverified starter can match.
