The California Gold Rush of the 19th century was a period of excitement and hardship, with thousands of 49er gold diggers seeking their fortunes. Amid scarcity, one humble food source was crucial in nourishing these miners: sourdough bread.
Sourdough became the go-to sustenance for miners thanks to its durability and simplicity. It was a reliable source of sustenance in the harsh conditions of the Gold Rush, providing much-needed energy for prospectors.
“Their tangy, funky bread became so closely associated with frontier life that veteran miners were called “sourdoughs.” And supposedly, when the 49ers shared their culinary creation with newly-emigrated European bakers in the city, the famous San Francisco sourdough loaf was born.”
Atlas Obscura
Until commercial yeasts became popular 160 years ago, most bread was made with sourdough starters. Depending on the microbes in the ingredients, the air, and even on the baker’s hands, each starter has the potential to produce a uniquely flavored loaf. Those starters were carried into harsh environments to make bread and flapjacks for hungry miners.
It was a practice to keep the mother leavening on your person and ensure it didn’t freeze in the bitter winters. It probably also was done to get the yeast going, with the body’s warmth, so the wild yeast would be more active and make better bread rather than solely as a freezing prevention measure.
Sourdough’s popularity can be attributed to its relatively easy preparation, long shelf life, and ability to adapt to primitive cooking conditions. As food shortages loomed, sourdough emerged as a symbol of survival and hope.
Creating a sourdough starter requires just flour, water, and time. It was an affordable and accessible option for miners. A simple crock or container was needed to initiate the fermentation process. Did the miners understand the deep chemistry of fermenting grains and baking sourdough? Probably not; they perhaps just followed the process by hearsay − like me.
To create your sourdough starter, you may follow the same steps that gold diggers used during the Gold Rush. It’s a piece of history you can make in your kitchen, as I have done in mine.
Sourdough Starter and Bread: A Simple Recipe by Gold Diggers
Flour, water, salt, and a wooden or ceramic pan were the tools of the trade for miners-turned-bakers.
If anyone had asked Sourdough Ginnie, daughter of a fictitious gold miner, how it was done, she might have answered as follows:
“Well, partner, creating your sourdough starter during the Gold Rush days was a mighty important task for us 49er gold diggers. We relied on it to bake bread out in the wilds.
My dad is a gold miner in the western foothills of the Sierra Nevada, and he might be close to starving out there in the wild. Occasionally, I would visit from Sacramento and bake sourdough bread for him and his fellow miners.
These are the steps of making your very own sourdough starter, just like we did back in the day.
First, you’d need some old-fashioned flour to make that sour, fermented dough. In the Gold Rush days, we often used what was available, such as whole wheat or rye flour.
Next, you’d need fresh, clean water from a stream or river. We have no filtered tap water to draw on. Just be sure the water you use is not too cold or hot.
Most use a wooden or clay crock, as many do not have a simple glass or ceramic container. We try to avoid metal containers as they seem to spoil the starter.
We cover the starter container with a cloth to protect it from dust and insects. Do so as well.
Ultimately, we must find a cozy spot where the starter can stay at a constant temperature. Too much cold or heat would kill the starter and dough activities. Some of us sleep at night, hugging the starter to keep it warm during cold nights.
The sourdough bread in the mining camps isn’t as fancy as that baked by the fine French bakeries in burgeoning San Francisco. Some of us cannot help but use our gold pans for baking. Our sourdough loaves often are flat, hard as a rock, and smell and taste bad. Eating such sourdough bread, which too often seems inadequately fermented and baked, makes us sick.
But, most of us survive, and a few miners did already strike it rich.”
Prospector’s Hopes
A poem by Bento Leal
Copyright © June 4, 2004
Republished with permission.
Panning for gold in the mountain streams,
Chasing wealth beyond his wildest dreams,
Keeps the prospector’s hopes at a fever pitch
In full expectation that someday he’ll be rich,
But he squanders what few nuggets he finds
On cheap beer, whiskey, and third-rate wine,
Until all he has left is the shirt on his back,
A beat-up shovel and an old gunny sack
Full of this and that and a tool or two
And a whole lotta dreams that never came true.
But he comes to his senses in the land down below
Where he works at a job that most people know
Is a respectable trade that earns decent pay,
And he shuffles on home at the end of the day.
All seems quite well as he sits home at night
With his dog, cozy fire, and long wooden pipe,
But he looks at the mountains from time to time
And wonders what treasures are there to be mined,
For the fire still burns in his mind as he mopes
And misses the life of a prospector’s hopes.
Legacy of Sourdough in California
Sourdough wasn’t just a food source; it influenced the culture and language of the Gold Rush era. There are enduring legends and stories surrounding “sourdough.” Sourdough has transcended the Gold Rush, becoming a beloved part of American culinary heritage. From artisan bakeries to home kitchens, the legacy of sourdough lives on.
An intriguing question emerges: How did sourdough bread, previously considered unpalatable when baked by miners, manage to secure its place as one of San Francisco’s most cherished culinary delights?
The answer lies in the resounding success of the city’s French and Italian bakeries. Among these, the earliest establishment, Boudin, took root in 1849, courtesy of French immigrants. These skilled bakers, hailing from culinary traditions steeped in expertise, did not need to seek starter cultures or baking techniques from the mining community. They were already well-versed in utilizing levain, a crucial component in sourdough bread preparation. The technique of sourdough baking was commonplace amongst bakers in France and Italy.
During the turn of the century, other renowned bakeries that played a pivotal role in popularizing sourdough in the region, such as Parisian, Larraburu, Toscana, and Colombo, all shared a common lineage—being established by French and Italian professionals, in stark contrast to their miner counterparts.
By making your sourdough, you can taste history and connect with the pioneers who relied on this humble bread for survival.
Images created in Midjourney and DALL-E.
