Incase any of you food scientists was thinking what I thought several years ago when Boudin branched out of SF.
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Boudin has many California locations, including a flagship on San Francisco's Fisherman's Wharf. Scientists say that yeast taken to a new environment will take on new characteristics, which is why Boudin's bakers say they ship each location 30 to 40 pounds of the mother dough monthly.
Sorry Geno looks like logistics are against that caper.
if only I had an insider,
I'd get a monthly shipment smuggled in every month too!
We're lucky enough up here sorta. We have this place in K' Falls. They use wild yeasts in their breads and some are excellent. I'm just finishing up a nice Onion Rye, only the end left since Wed and I'm the only one eating it.
If you're ever up that way, look them up. They make very decent pastries too. I'm a cheese Danish kinda guy and there's is more than passable.
Geno
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
