Kenji Lopez-Alt, the Chief Creative Officer of Serious Eats, has moved to San Francisco for a few months' sabbatical, and he's wasted no time digging into the full realm of local flavor. First up: a comprehensive blind tasting of sourdough bread, incorporating the wares of 12 local bakeries that were picked up from various markets the day they were baked. His 22 tasters judged the loaves on their crust quality, internal crumb, aroma, and overall flavor.
Unsurprisingly, Tartine's famed sourdough took home the prize, earning a score of 8.5 out of 10 and comments like "Damn, that's good bread." Right behind it, with a ranking of 7.6, was Josey Baker's sourdough loaf, described as "absolutely delicious." Della Fattoria's bread, which had a lot of char, came in third, with a score of 7 out of 10. As for the worst loaf, that honor went to none other than tourist favorite Boudin, which earned a 4.6 for its dry, dense texture and "one-note" sourness. Time to take your out-of-town friends to Tartine or The Mill instead.
· Taste Test: The Best Sourdough Bread in San Francisco [Serious Eats]