Why San Francisco Sourdough Reigns Supreme

Happy New Year! If you’re anything like us, you’ve left the whole “new year, new you” thing in the dust a long time ago. But, sometimes we might resolve to take more steps to live sustainably. Or maybe we feel the pull to learn a new skill — making San Francisco sourdough bread for example. This humble bread has quite a history in California. Like the Hangtown Fry, sourdough also was introduced to the Golden State during the Gold Rush in the 1840s. Miners didn’t have much in the way of baking supplies, but some managed to keep a sourdough starter alive and it, along with plenty of gold, made its way to the city by the bay. Turns out that San Francisco’s famously cool, foggy days are the perfect environment for wild yeast to thrive. San Francisco sourdough is pleasingly tangy, with a light springy interior and a sturdy, crisp crust. Of course, it’s great smeared with butter or hallowed out and filled with clam chowder. But this month’s recipe turns a sourdough loaf into the most delicious Cheesy Garlic Pull Apart Bread. And it’s perfect for casual entertaining (hello Super Bowl snacks). The recipe is below and, between us, it’s perfectly acceptable to buy a loaf if sourdough wasn’t a part of your New Year’s resolution.

We’re #1!

California’s number one for a lot of reasons — and we’re not just talking about the sourdough, the beautiful scenery or the awesome weather. The Golden State is the sole producer of many specialty crops including almonds, artichokes, clingstone peaches, prunes, figs, garlic, olives, persimmons, pistachios, pomegranates, canned tomatoes, raisins, sweet rice and walnuts. California is also the largest wine producer in the United States by a large margin. And California is the largest milk producer in the nation. Even though it’s number two in cheese, Real California Dairy produces more Monterey Jack cheese and mozzarella than any other state. Importantly, California is also a global leader when it comes to sustainable dairy.

California is number one in tech — and that includes technology in farming and ranching. Dairies and ranches in the Golden State are coming up with innovative solutions to be more sustainable, including exporting technologies to capture methane to places like Denmark. Did you know that the wine industry plays a role in sustainable dairy too? About 40% of a dairy cow’s diet consists of byproducts from fiber and food production including grape pomace, which is residue originating from winemaking, consisting of grape berry stems, skins and seeds.