My heart truly aches whenever I see this city. The cost of living there just forced me out, absolutely heartbreaking. The mild climate, being so close to the ocean, the beautiful parks, the architecture, the culture, the food, wonderful public transportation… Yep, I’m saying it. I left my heart in San Francisco. I’m glad Paul enjoyed his visit so much. He really seemed to connect with the essence of the city, not just the food.
60 year old Native SFer here- I really enjoyed this. He went to some of our more localish places, and that's really appreciated. I did cringe every time he said "San Fran" - but I guess it's better than "Frisco" lol. Anyways, I really liked what he said about San Francisco...and the Natives are truly the kindest people you can meet. Thanks for this!
I enjoyed this immensely. Everywhere Paul went, people had pride in what they were baking and making. It all looked delicious and perfect. True craftsmanship that is rarely seen today.
I HONESTLY think that Boudin just refused to give his camera crew full access lol. If they had I bet he wouldn't have said it the best, but also wouldn't have criticized it.
I honestly laughed when he didn't like that mooncake. I have been there before and I love moooncakes but didn't realize they had an egg yolk in in. I had the same reaction he had lol. Fun fact: Both bill clinton and barack obama have visited that shop! And I used to work in that Banana Republic by chinawtown you see on the clip.
@4Freedom4All For a commercial bread you're (partially) correct, it's not a bad loaf and I agree it tastes better than most other commercial sourdough, but that's because most other commercial sourdoughs are absolute garbage as far as sourdough flavor is involved, Boudins is better than that yes, but as far as sourdough I feel like it's lost it's flavor, his assessment of the sourdough flavor at the beginning I felt was spot on. And yeah it's not pretending to be a $20 artisan loaf, but if you're buying $20 artisan loafs you're doing it for a completely different reason. Plenty of bakers to get bread for much more reasonable prices that are "artisan" in nature.
When someone brought me a loaf of Boudin's bread bought in an airport shop, I had to pretend it was special so I didn't hurt feelings, but it really wasn't all that good, and for the main two reasons Paul mentioned... the interior texture was too fluffy and didn't really have the chewy holes and it wasn't nearly sour enough. The crust was decent. Yes, it was better sour dough bread than most commercial types, so I can't say it was bad, it just wasn't worth the hype these days. If my food memory serves me right, Boudin's used to be much better before it went full on mass factory production. I had Tartine's loaf a few years ago and it was exactly what one would want in a well made classic sourdough.
The bromance with Chad was adorable lol 🥰 I used to live in SF just 2 blocks away from Tartin in college 😝 I was over there all the time, their bread pudding & Croque Monsieur / madam are also ah-mazing 😘👌
There is so much learning in these 47 minutes of great food!!! Paul has amazing energy and makes his tour not only about food but culture, craft, traditions and so much more. What consistently calls my attention is that his conversations incorporate a great variety of examples and real-life details we normally don´t see often. It could be his deep awareness and active work as a baker. I love it!!!
I'm not a foodie, but all these look so good! I do miss the old sourdough bakeries that we took for granted in SF, and most of which went out of business long ago.
There's still the original Boudin in the Richmond! He should have gotten the sourdough round, that's much better than the one he picked up at the most touristy Boudin's ever.
Paul Hollywood is a natural in this show - I like how he speaks, "spontaneously" as if it's none scripted and he seems more approachable too. Good entertainment because it's not all about baking and food but the fellow also includes history and site seeing. A perfect niche for this man.
Beautiful. I was born in San Francisco and raised on the peninsula. I now live in New York but I very much appreciate all of the shops you visited in San Francisco and am especially interested in visiting a few on my next trip home. Thank you so much, Paul!!
It takes between 5,000 to 10,000 gallons of paint per year to maintain the 1.7 miles of cable of The Golden Gate Bridge. The bridge's signature color was not intended to be permanent. The steel that arrived in San Francisco to build it was coated in 'international orange' primer to protect it from corrosive elements. And you can't just walk into a paint store and buy Golden Gate Orange. You may find something called international orange, but it's not "this" international orange. This special mixture is formulated just for the Golden Gate. You can find the exact recipe on the Golden Gate Bridge Highway and Transportation District's website.
PMS 173 (CYMK = 0%, 80%, 94%, 1%), PMS 174 (CYMK 8%, 85%, 100%, 34%) Pantone 180 (CYMK 19.4%, 77.9%, 79.6%, 3.6%) so other won't have to do the research.
Here in Germany we have bakers that make bread with sourdough older than San Fransisco. 😅 I inherited mine from my gran and she started it just after ww2.. All you have to do is never stop feeding it and it'll basically last forever
@@mamamarianovits9029 You only need two ingredients: 350g flour (wheat or rye - when using wheat flour you'll need a bit more water /should have the consistency a bit like pancake batter) 350ml Water (the water has to be luke warm) The tricky part is having enough patience and getting the temperature right (temperature should ideally be between 30 and 35°c) and it takes about 5 days (if the temp is lower it'll take longer) and all the used items have to be really clean and not made of metal (things like stainless steal kills off the bacteria needed to create the dough) Day 1: Mix 100g of flour and 100ml of water really well, basically like beating just with a wooden spoon instead of a mixer. Cover the bowl with a kitchen towel and leave to rest for 12hours. Give it a stir and leave for another 12 hours. Day 2: Add 50g of flour and 50ml of water to the dough and mix well, leave for another 24hours. (During this time the dough should start to smell a bit like yeast) Day 3: Add 100g flour and 100ml water and give it a good beating like on the first day. After another 12hours the dough should smell like sour milk and have a strong yeasty smell. Give it another good stir and leave for again for 12 hours. Day 4: Add 100g of flour and 100ml water give it a good stir and again leave for 24 hours. Day 5: Now the dough should be finished, the way to tell this is that during the days prior the dough should be throthing and bubbling - if that has stopped it's done. To tell if it worked or not you have to pay attention to the smell, if it smells pleasantly sour it's good. But if it smells like eggs or generally unpleasant it went off (the wrong bacteria took over and started the rotting process). Good tricks are to boil off the wooden spoon before mixing in the next portion of flour/water and changing the kitchen towel to cover the bowel every day for a clean one (especially in the last couple of days as the dough will literally spit) If it worked you can put it in a glas jar and keep it in the fridge until needed or you can thinly spread it out on baking paper and leave it in the oven (around 38°c) to dry out, then all you have to do is reactivate it with water. Using it depends on how you want the bread to taste, you'll need between 5-10% of the amount of flour used for the bread. If you use it often, like I do, you have to take a small portion of your sour dough and add 100g flour and 100ml of water and redo the beginning process then add it back to the rest when finished (the bubbling stops) and your can repeat this for years. The older the sour dough gets the better it will become.
San Francisco was my husband and my first travel date. I took him for Valentines Day almost eighteen years ago. Watching this was a pleasure as it brought back so many wonderful memories. Thank you!
Born and raised in SF 60+ years ago, and growing up in a Mediterranean household, French bread and cheese was a main stable at our family kitchen table. I loved the tours, your comments and seeing SF represented so well, thank you Paul and crew. Now, back to that piece of French bread! 😋
I feel like your Chinatown guide didn't really give you a good sampling of the baked goods there! I mean..a fortune telling machine, moon cake, and a fortune cookie...? I feel like that segment could've been way better.
As soon as they took him to eat a moon cake I was like ... he’s not gonna like this. He was really polite about it. But I was waiting for him to call it “stodgy”
I came here to say exactly this! Every time I am in SF Chinatown, I have so many choices and too little time. What a wasted segment unfair to Chinatown.
@@lampertl The series focuses on baking. Unfortunately, Cantonese cuisine does not excel in baking compared to European. It may be that baking is not as efficient as flash frying in a wok or steaming.
@@RaymondHng there are a significant number of baked buns in Chinese cuisine available in SF Chinatown. Also baked and quite famous in SF Chinatown are egg tarts. There is a lot to choose from besides a random moon cake.
What a fun episode! How great to see one of my favorite Brit TV stars in some of my very own local hangouts! The whole last 10 minutes at the Cheese Board in Berkeley, awesome! I loved that he appreciated their food and how they are organized and their history!
I thoroughly enjoyed this. Paul's charisma held everything together and his genuine enthusiasm and pleasure of meeting the people was pure joy. Who knew that 'bread' could be so much fun. ?
Bread-love. Travel-love. Highlighting artisans- love! British accent-love Silver fox with blue eyes-😍 I dunno who Paul is, but I’m loving this show all around!
I must try making a plant based bread and butter pudding, inspired of this one, but made with a coconut milk based custard. I have made sweet custard this way before and it has been amongst the best custards I have had ever and that without milk or eggs… Thanks for the inspiration, Paul Hollywood❣️🤗💚
The worst areas are generally certain areas, near downtown/ Civic Center/the Tenderloin.... & near the freeways in some parts of the mission. Honestly the rest of the city still has beautiful parts all over. Upper Market / Castro, Ghiradelli Square/The Marina, & the Outer Sunset have always been a few of my favorite areas. Bernal Heights park & Twin Peaks are both beautiful lookout spots. And the East Bay/Oakland where I’m from is underrated, there are rough areas as well, but on the whole, The Bay is still one of the most beautiful places in the world. Unfortunately we’re still under heavy smoke off & on atm 😞😷✌️
I’m a Bay Area native. When I was little in the 70’s my grandparents moved to the east coast for 7 years as part of a job assignment before moving back. Somewhere we have an old home movie of my grandfather visiting us during that time, packing a whole bunch of sourdough loaves into a suitcase to fly back east. 😂
@@gremlinjerky8462 no i get that he was just teasin' them. and it didn't look shitty, it looked pretty good to me! i think we should let people enjoy these simple things in life
I love Macha tea! that must be a good creme. He didn't note the obvious that all the customers queuing were Chinese! probably the Cruffin is a big thing on Instagram.
@4Freedom4All that's the most gatekeepingest thing i've ever heard. Just because you can't necessary make professional-grade sourdough bread doesn't at all mean you can't make GOOD sourdough bread. Just like people have learned to use their ovens to try to recreate brick oven fored pizza, you can learn to do it for sourdough.
Wonderful show - I learned a few things. However, I always note that Eureka Valley was the Scandinavian neighborhood for decades - with excellent delis, bakeries, a family-style place or two. It has fortunately been memorialized in the movie I Remember Mama, with the film's emphasis on the progressive nature of those family neighborhoods - it was a stronghold for the San Francisco Union Movement and the film shows that. (The movie puts the family on Larkin Street; but they actually lived on Liberty St in Eureka Valley. (A friend grew up with them and she mentioned that.) As a Fourth Generation San Franciscan, I miss Eureka Valley - and its Scandinavian cuisine, especially the wonderful Bakery. You, and this film, only know Eureka Valley as the castro.....
Love that Cowgirl Creamery got a mention. A day trip to Point Reyes (small town north of SF on the coast) for cowgirl creamery cheesy and a bag of oysters right off the boat is sure to impress any food lover.
Most home bread bakers like me know about Tartine ~That marble-rye looks to *Die For!* Some people dream about eating a beautiful cake, I'd rather eat that _whole loaf!_ - not that I ever could, lol
I appreciate the historical look into Chinatown but there is literally a world of modern Asian American baked goods that he did not even touch upon which is a shame, especially since San Francisco definitely has a lot of it too.
Totally agree! I was hoping he'd at least get some egg custard tarts from golden gate bakery.. instead, just fortune cookies and a sad looking mooncake ://
Totally agree here as well! They could've hit up a place like Golden Gate Bakery and grabbed a wide variety of pastries: pineapple bun, bbq pork bun, plain steamed bun, sesame balls, salted egg yolk bun, lotus bean paste bun, sweet wintermelon pastry, honey fried noodles that look like rice crispies. I truly appreciate and understand why the fortune cookie was showcased (directly relevant to SF Chinatown's history + fortune cookies are NOT "invented" in China), but was extremely disappointed by the fortune teller machine with the awful music and "con-FEW-shus say" accent; way to perpetuate poor stereotypes of Chinese people. Why not strike a huge gong while you're at it lol!
I love watching anything that has this handsome man in it. anything to do with cooking or travel is definitely a pleasure to watch. The great baking show across the pond was really enjoyable that he was a Judge on with Mary. Those two delightful individuals really made the show special.
Nom that Tartine sourdough (having personally been raised on finnish sourdough since the 70s) and then the cheese board collective, loving the solidarity!
he dissed the acme loaf! i was shocked and a bit hurt at first as they're my favorite for bread but then i have to admit, i'm all about their sweet batard and find their sour batard not sour enough - it's not a classic SF "sour" like what i grew up eating. and as far as not having an open crumb, yes, it doesn't have massive holes and that's why i like it! there's actual bread to put butter and cheese on and not have it drip and fall through the holes! ;-) i am a bit annoyed by thia obsession with an open crumb. it's not the be all and end all. some breads (eg. ryes) traditionally have a quite closed crumb so it's not definitively a bad thing.
on lock down here on vancouver island. have watched all the great baking competition and so delighted to see paul wandering off the island of england to take an adventure in usa
I wish Paul had given the measurements on that cream and milk for the savory bread & butter pudding, as well as the temperature of the oven. That looks SO good! Enjoyed this one a lot (San Francisco is just about my fav city ever).
i'm definitely going to try it. i made one years ago with caramelized tomatoes and it was delicious; i'd forgotten about it completely! the batter is similar to a french toast batter - and similarly, doesn't need to be too exact. my off the cuff estimate is that for 4 eggs (calling the 2 yolks about 1 egg) you'd want about an equal amount of milk by weight, so about cup of milk, and then maybe 1/4c or a bit more cream depending on how you like it. for something more exact you could look up a plain custard recipe and scale it to 4 eggs (omitting sugar, vanilla, etc. of course). bake probably at 350F, average temp for baking, till golden brown. for comparison you can look up recipes for strata (very similar dish).
I'm from San Mateo, just 20 miles down the peninsula from the city. It's funny cuz I just moved again 2 hours out of the area and always notice how much fun it is to visit the city as a tourist rather than live in the area. It's like a playground.
For those of you who have been to Coit Tower, did you notice that Paul did not go to the top observation deck, but to the gallery below. How can you tell? There are no arched portals and and no safety barricades. Trivia: From the 1st/Main floor, there is a second floor with murals and a very small apartment where a care taker lived. Why can't you get to the second floor? Because the murals aren't protected and some people feel they need to vandalize things. BTW, if you're visiting SF and you want to try sour dough bread, Tartine's should be on your list.
Great episode! Wonderful to see how sourdough is made from the authentic source. As a Chinese person, I'm a little sad that they chose mooncake as the pastry for Paul to try as it's something we really only eat once a year for Mid-Autumn Festival. I would rather him try barbecue pork buns, steamed or baked.
I also saw those yummy things with the rice and meat wrapped up in those lotus leaves. I love those but I can't remember the Chinese name for them, some people compare them to tamales
I’m about to rant a little, so please don’t think it’s aimed at you ❤️ I actually looked to the comment section just to see if someone mentioned his attitude. I’ve never seen this guy before, don’t even know his name, but the dude is seriously pompous. If he wanted the cheese grated quickly, he should have done it himself instead of being so condescending and rude to her. For him to assume he’s teaching these bakers something is laughable. He’s the one interrupting their business for his show, and one would expect a modicum of respect and consideration. ...Okay, sorry, rant over! 😂
@@MayimHastings . Paul Hollywood is considered to be one of the greatest bakers in the world and began baking baking when he was 7, so in most cases, he does actually have something to teach other bakers. The bakers featured in this series have agreed in advance to appear on camera, so they have invited him into their place of work. A little knowledge never hurts before you make a comment.
@@brendan-kailerlieb4347 Speaking of condescension, I had gathered that, Sherlock, you don’t have to mansplain. It’s about how you treat people, and everyone is deserving of respect and kindness - most especially those under you.
Paul thank you for visiting my home town if only you could have visited back in the late 70's when I started delivering sourdough for Parisian Bakeries. Founded in 1859 it was only one of the twenty or so commercial bakeries operating at the time. I retired after 33 years driving a bread truck I would have loved to see you try our sourdough it was everything you were looking for. Cheers
Cruffins are becoming quite popular. A local bakery here in Albuquerque makes them and my favorite is the green chile and cheddar for savory, and for sweet is Bourbon Pecan. YUM!
I’m a big fan of the British baking show and of Paul! I wish I could show him around my home town and the bakery I used to work at. It’s not European Paul but it is good old Heart breads full of flavor and the flour is ground right in the back
I live about 3 hours south of San Francisco on the coast and the City is one of my favorite places to visit. Thanks for sharing your experience, Paul. Everything looked amazing!
I'm remembering Tasajara Bakery in Cole Valley, San Francisco. I moved right next door in 1977 and woke up every morning to the smell of fresh coffee and wonderful baked goods. It was a very popular place that closed in 1999 sadly.
Lactobacillus sanfranciscensis. Borne of the atmosphere and environment we have here. I’ve had sourdough made elsewhere and you can really taste the difference. BTW huge Tarine fan. Pretty much everything they bake is yummy, but it’s their bread pudding that wins my heart.
Very much enjoyed tagging along on your first visit to San Francisco Paul, you are a genuinely intrigued and gracious guest, that was fun. Best of all I have some new key spots to check out next time I visit. Viva Sour Dough!
When the show opened and referred to cable cars as "the city's public transport" I knew he came in with a very tourist mindset, while yes cable cars are used by some residents, they have a VERY limited operation, there's literally 2 lines and that's it, they are maintained mostly for tourists and where does he go at the beginning... the definition of tourist trap for the city, with it's "street food" and it's "bakery" (Boudins). Luckily the show definitely went for the better after he left the sea lions.
Paul Hollywood is charismatic, photogenic, and has a wonderful character. On an unrelated point, I have to say that scallions have no place on an Italian bread.
They make the cruffin at some bakeries in Sydney Australia and it is amazing. My new favourite pastry. It's puffy and slightly chewy, crispy and the apple filling is divine.
One thing I hope to master in the next few years- making my own sourdough! These breads look amazing. Too me bread is life 🥂❤️ 13:15 oh my - what a feat!
There's nothing creepy about shoppers seeing a TV camera and recognizing a celebrity and staring. He's just a guy. "Creep" has a meaning of nefarious intent, not merely someone who stands out in a crowd.
@Camas, Just making sure the star is the main attraction. And the guy staring does not stay a distraction. He was not been a creep. But I can see how someone might superficially jump to that negative conclusion. Humans, look how many liked the negative comment over your positive comment. I liked the positive by the way😅…😂~
I’ve been eating this bread all my 75 years… seen the comercial brands change a lot. Among supermarket brands, I like the So. S.F. Raymond’s but, of course, the artisanal brands are lovely… and, many times more expensive. My hometown bread is one of the world’s best… along with Parisian baguettes, German whole grain breads and other… Forget the pasty, pale, white stuff wherever! Yeech!
I love a good Parisian baguette... properly made, it's heaven... like the right sourdough, crusty and chewy with good size air holes, but smelling of only yeast. I can actually get a decent one at a bakery here in SE Florida. It's not Parisian, but close enough to please.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
My heart truly aches whenever I see this city. The cost of living there just forced me out, absolutely heartbreaking. The mild climate, being so close to the ocean, the beautiful parks, the architecture, the culture, the food, wonderful public transportation… Yep, I’m saying it. I left my heart in San Francisco. I’m glad Paul enjoyed his visit so much. He really seemed to connect with the essence of the city, not just the food.
It's paradise in the age of extreme heat. We were 109 in the South Bay and it was 88 in the city. Miss the Richmond district
60 year old Native SFer here- I really enjoyed this. He went to some of our more localish places, and that's really appreciated. I did cringe every time he said "San Fran" - but I guess it's better than "Frisco" lol. Anyways, I really liked what he said about San Francisco...and the Natives are truly the kindest people you can meet. Thanks for this!
What’s the difference? What do you care about people call it?😂
@@SOLDGREENI guess if you were from here, you'd know?
I love how excited he was when talking to Chad at Tartine
I enjoyed this immensely. Everywhere Paul went, people had pride in what they were baking and making. It all looked delicious and perfect. True craftsmanship that is rarely seen today.
It is too rarely seen, but every major city and many small towns still have a bakery with this kind of pride if not innovation.
I like his honesty that some food just doesnt taste that good
and that he distinguishes from a baked good that missed the mark and one that just doesn't appeal to him
I HONESTLY think that Boudin just refused to give his camera crew full access lol. If they had I bet he wouldn't have said it the best, but also wouldn't have criticized it.
When he went to China town I was like... uh oh. Chinese baked goods are an acquired taste.
@@matthewpong3238 Indeed. China doesn't have the same rich history of baking as the west
I honestly laughed when he didn't like that mooncake. I have been there before and I love moooncakes but didn't realize they had an egg yolk in in. I had the same reaction he had lol. Fun fact: Both bill clinton and barack obama have visited that shop! And I used to work in that Banana Republic by chinawtown you see on the clip.
I appreciate the honesty when tasting the sourdoughs, and I agree 100%!
I watch the reruns of the British show everyday. Living in SF, it's so fun to find this today!
Hello Sherry. How are you doing today hope your week is going fine, I would like to know you more hope you don’t mind?
You are a great fan thanks a lot for the love and support
This is such a great series ,and you can tell that Paul is just having the best time!
Wow, I'm from the Bay Area, and that was a really fair critique of Boudins. Much appreciated!
Me, too.
@4Freedom4All For a commercial bread you're (partially) correct, it's not a bad loaf and I agree it tastes better than most other commercial sourdough, but that's because most other commercial sourdoughs are absolute garbage as far as sourdough flavor is involved, Boudins is better than that yes, but as far as sourdough I feel like it's lost it's flavor, his assessment of the sourdough flavor at the beginning I felt was spot on.
And yeah it's not pretending to be a $20 artisan loaf, but if you're buying $20 artisan loafs you're doing it for a completely different reason. Plenty of bakers to get bread for much more reasonable prices that are "artisan" in nature.
When someone brought me a loaf of Boudin's bread bought in an airport shop, I had to pretend it was special so I didn't hurt feelings, but it really wasn't all that good, and for the main two reasons Paul mentioned... the interior texture was too fluffy and didn't really have the chewy holes and it wasn't nearly sour enough. The crust was decent. Yes, it was better sour dough bread than most commercial types, so I can't say it was bad, it just wasn't worth the hype these days. If my food memory serves me right, Boudin's used to be much better before it went full on mass factory production. I had Tartine's loaf a few years ago and it was exactly what one would want in a well made classic sourdough.
The bromance with Chad was adorable lol 🥰 I used to live in SF just 2 blocks away from Tartin in college 😝 I was over there all the time, their bread pudding & Croque Monsieur / madam are also ah-mazing 😘👌
Yesssss the Best Bread Pudding!!!!💯my favorite too!!!😎🌴
Agree!! It don’t matter which type- chocolate swirl, cranberries, apples, savory herbs etc, I’ll buy it and enjoy it!
Honestly, there's not much anyone can say that would convince me that Paul Hollywood isn't a massive, baking rockstar ♥️
There is so much learning in these 47 minutes of great food!!! Paul has amazing energy and makes his tour not only about food but culture, craft, traditions and so much more. What consistently calls my attention is that his conversations incorporate a great variety of examples and real-life details we normally don´t see often. It could be his deep awareness and active work as a baker. I love it!!!
Wow you have a nice comment... hello how are you doing today
OMG Amazed that you included the Cheese Board!!! I never would have expected that, but they deserve it!!
But he missed the pizza!!😂
this is my kind of man. he pulled 5 loaves of sourdough out of his bag. i have been to tartine.. beautiful place. expensive!
There is always a line outside of Tartine and all sold out after lunch. That bread is like gold.
I'm not a foodie, but all these look so good! I do miss the old sourdough bakeries that we took for granted in SF, and most of which went out of business long ago.
There's still the original Boudin in the Richmond! He should have gotten the sourdough round, that's much better than the one he picked up at the most touristy Boudin's ever.
I was lusting over the onion focaccia but then...the savory bread pudding 😍
Paul Hollywood is a natural in this show - I like how he speaks, "spontaneously" as if it's none scripted and he seems more approachable too. Good entertainment because it's not all about baking and food but the fellow also includes history and site seeing. A perfect niche for this man.
Oh my goodness! That bread pudding he made looks absolutely delicious!
TJs has a nice olive bread.
Practically stuffing right ?
@@amandah.2202 exactly what I thought! Basically the same kind stuffed in a bird
a classic pudding addiction ... truly incredible !!!
Wow you have a nice comment... hello how are you doing today
Columbo sourdough french bread was the absolute best bread ever. I grew up on that and was heartbroken to find they closed down.
Beautiful. I was born in San Francisco and raised on the peninsula. I now live in New York but I very much appreciate all of the shops you visited in San Francisco and am especially interested in visiting a few on my next trip home. Thank you so much, Paul!!
It takes between 5,000 to 10,000 gallons of paint per year to maintain the 1.7 miles of cable of The Golden Gate Bridge.
The bridge's signature color was not intended to be permanent. The steel that arrived in San Francisco to build it was coated in 'international orange' primer to protect it from corrosive elements.
And you can't just walk into a paint store and buy Golden Gate Orange. You may find something called international orange, but it's not "this" international orange. This special mixture is formulated just for the Golden Gate. You can find the exact recipe on the Golden Gate Bridge Highway and Transportation District's website.
Is it edible?
Interesting!
PMS 173 (CYMK = 0%, 80%, 94%, 1%),
PMS 174 (CYMK 8%, 85%, 100%, 34%)
Pantone 180 (CYMK 19.4%, 77.9%, 79.6%, 3.6%) so other won't have to do the research.
And as soon as they finish at the other end, they start over again.
I love how he looks at the cruffin and laughs at 15:29, almost like saying “so yeah, umm I don’t get the fuzz”
Yes I noticed that too
San Franciscans don't really buy Boudin's sourdough - it's become highly mass produced. Decent place to have lunch though.
We only go when we have out of town guest and take them to the Wharf...
That’s probably why he tried several others and went to Tartine Bakery. Their sourdough loaf looked amazing.
Same, Tartine has become a staple. While not in SF proper Raymond's Sourdough personally has supplanted Boudin for that style.
@@dolcevitausa6448 I just tell them where the Wharf is and give 2 hints on how to take the cable car.
@@ThreeRunHomer Not to mention that they bake their bread so it comes out at 4pm. No getting up early for sourdough from Tartine.
food and the culinary arts just make me wanna cry. food is so beautiful, it makes my heart go faster
Here in Germany we have bakers that make bread with sourdough older than San Fransisco. 😅
I inherited mine from my gran and she started it just after ww2.. All you have to do is never stop feeding it and it'll basically last forever
I would love such a recipe to start my own... might you like to share it.?... pretty please. 🥰
@@mamamarianovits9029
You only need two ingredients:
350g flour (wheat or rye - when using wheat flour you'll need a bit more water /should have the consistency a bit like pancake batter)
350ml Water (the water has to be luke warm)
The tricky part is having enough patience and getting the temperature right (temperature should ideally be between 30 and 35°c) and it takes about 5 days (if the temp is lower it'll take longer) and all the used items have to be really clean and not made of metal (things like stainless steal kills off the bacteria needed to create the dough)
Day 1: Mix 100g of flour and 100ml of water really well, basically like beating just with a wooden spoon instead of a mixer. Cover the bowl with a kitchen towel and leave to rest for 12hours. Give it a stir and leave for another 12 hours.
Day 2: Add 50g of flour and 50ml of water to the dough and mix well, leave for another 24hours. (During this time the dough should start to smell a bit like yeast)
Day 3: Add 100g flour and 100ml water and give it a good beating like on the first day. After another 12hours the dough should smell like sour milk and have a strong yeasty smell. Give it another good stir and leave for again for 12 hours.
Day 4: Add 100g of flour and 100ml water give it a good stir and again leave for 24 hours.
Day 5: Now the dough should be finished, the way to tell this is that during the days prior the dough should be throthing and bubbling - if that has stopped it's done.
To tell if it worked or not you have to pay attention to the smell, if it smells pleasantly sour it's good. But if it smells like eggs or generally unpleasant it went off (the wrong bacteria took over and started the rotting process).
Good tricks are to boil off the wooden spoon before mixing in the next portion of flour/water and changing the kitchen towel to cover the bowel every day for a clean one (especially in the last couple of days as the dough will literally spit)
If it worked you can put it in a glas jar and keep it in the fridge until needed or you can thinly spread it out on baking paper and leave it in the oven (around 38°c) to dry out, then all you have to do is reactivate it with water.
Using it depends on how you want the bread to taste, you'll need between 5-10% of the amount of flour used for the bread.
If you use it often, like I do, you have to take a small portion of your sour dough and add 100g flour and 100ml of water and redo the beginning process then add it back to the rest when finished (the bubbling stops) and your can repeat this for years. The older the sour dough gets the better it will become.
@@mamamarianovits9029 sorry for the metric measurements but I have no idea how pounds and ounces work 🙈
@@mamamarianovits9029 sure you could get my books
sourdough that old is so overrated. ever heard of diminishing returns?
I’m not usually a PH fan but he’s actually really easy to watch. Not over the top, to the point. I’m here for it.
Really? I love him--I've learned so much about baking from him.
San Francisco was my husband and my first travel date. I took him for Valentines Day almost eighteen years ago. Watching this was a pleasure as it brought back so many wonderful memories. Thank you!
So what happened after he screwed you and you left?
Born and raised in SF 60+ years ago, and growing up in a Mediterranean household, French bread and cheese was a main stable at our family kitchen table. I loved the tours, your comments and seeing SF represented so well, thank you Paul and crew. Now, back to that piece of French bread! 😋
Larraburu!!
I feel like your Chinatown guide didn't really give you a good sampling of the baked goods there! I mean..a fortune telling machine, moon cake, and a fortune cookie...? I feel like that segment could've been way better.
As soon as they took him to eat a moon cake I was like ... he’s not gonna like this. He was really polite about it. But I was waiting for him to call it “stodgy”
He was such a banana. He should have been cruising the Castro with him.
I came here to say exactly this! Every time I am in SF Chinatown, I have so many choices and too little time. What a wasted segment unfair to Chinatown.
@@lampertl The series focuses on baking. Unfortunately, Cantonese cuisine does not excel in baking compared to European. It may be that baking is not as efficient as flash frying in a wok or steaming.
@@RaymondHng there are a significant number of baked buns in Chinese cuisine available in SF Chinatown. Also baked and quite famous in SF Chinatown are egg tarts. There is a lot to choose from besides a random moon cake.
What a fun episode! How great to see one of my favorite Brit TV stars in some of my very own local hangouts! The whole last 10 minutes at the Cheese Board in Berkeley, awesome! I loved that he appreciated their food and how they are organized and their history!
Wow you have a nice comment... hello how are you doing today
I thoroughly enjoyed this. Paul's charisma held everything together and his genuine enthusiasm and pleasure of meeting the people was pure joy. Who knew that 'bread' could be so much fun. ?
Bread-love.
Travel-love.
Highlighting artisans- love!
British accent-love
Silver fox with blue eyes-😍
I dunno who Paul is, but I’m loving this show all around!
Lisa Did you start watching Great British Bake-off on PBS or Netflix? His blue eyes get me every time! lol
I just can’t stop laughing
You all are so funny
I must try making a plant based bread and butter pudding, inspired of this one, but made with a coconut milk based custard. I have made sweet custard this way before and it has been amongst the best custards I have had ever and that without milk or eggs… Thanks for the inspiration, Paul Hollywood❣️🤗💚
40:30 - "what else do you wanna touch". legend
Best part
You touched it, you bought it.
I was happy she said that. I have that same thought whenever I watch food tourism shows.
It's clear Kathy's the boss of the collective
Welcome to my hometown SF, Paul ! So good to see you enjoying our food, we do too! Thanks, Chad, for your talents. You make us proud.
Hvala Paul za još jedno divno putovanje i upoznavanje nove kulture življenja.Sve to radite sa tolikom lakocom ,sa divnom dozom humora.Naj bolji ste 💯💕
Chad's breads look amazing.
Paul should visit SF more often, I've never seen it so clean!
The worst areas are generally certain areas, near downtown/ Civic Center/the Tenderloin.... & near the freeways in some parts of the mission. Honestly the rest of the city still has beautiful parts all over. Upper Market / Castro, Ghiradelli Square/The Marina, & the Outer Sunset have always been a few of my favorite areas. Bernal Heights park & Twin Peaks are both beautiful lookout spots. And the East Bay/Oakland where I’m from is underrated, there are rough areas as well, but on the whole, The Bay is still one of the most beautiful places in the world. Unfortunately we’re still under heavy smoke off & on atm 😞😷✌️
There's always one of you. *marks off bingo card*
The streets, sidewalks, buildings and even the graffiti looked clean.
I’m a Bay Area native. When I was little in the 70’s my grandparents moved to the east coast for 7 years as part of a job assignment before moving back. Somewhere we have an old home movie of my grandfather visiting us during that time, packing a whole bunch of sourdough loaves into a suitcase to fly back east. 😂
his selfie at the cruffin place was such a dad selfie omg hahaha
Would love to try a crafting, but no travel right now. And wish they didn't fill all of them.
He is simply mocking the stupidity that is “selfies with shitty food in front of a wall with led lights”.. but you don’t get it
@@gremlinjerky8462 no i get that he was just teasin' them. and it didn't look shitty, it looked pretty good to me! i think we should let people enjoy these simple things in life
@@Julie-jl2kk smiles
I’ve watched GBBO enough to know that Paul must’ve been a tad disappointed when they said the cruffins creme pat flavor was matcha
Haha yes he does not like that flavor anything other than matcha anything
I love Macha tea! that must be a good creme.
He didn't note the obvious that all the customers queuing were Chinese!
probably the Cruffin is a big thing on Instagram.
I love your channel. Very interesting.
That’s absolutely true
@@shirleylindsay5586 thank you so much
I left the San Francisco area in 1976 at the age of 24, but San Francisco will always be "my city". Thanks so much for this video.
Your area is absolutely the best
@@paulhollywood3690 You brought back many happy memories.
@@christinekaye6393 you are a charm thanks xoxo
@@paulhollywood3690 XOXO
@@christinekaye6393 Christine how long have you been in the state
He’s absolutely right about good sourdough- it has to be SOUR
hello how are you doing today
America is cool! They have good bread, actual sourdough! I want to go to SF. I love bread
Make some yourself! Seriously, making a sourdough starter is superbly easy, it just take time and routine.
@4Freedom4All that's the most gatekeepingest thing i've ever heard. Just because you can't necessary make professional-grade sourdough bread doesn't at all mean you can't make GOOD sourdough bread. Just like people have learned to use their ovens to try to recreate brick oven fored pizza, you can learn to do it for sourdough.
Wonderful show - I learned a few things. However, I always note that Eureka Valley was the Scandinavian neighborhood for decades - with excellent delis, bakeries, a family-style place or two. It has fortunately been memorialized in the movie I Remember Mama, with the film's emphasis on the progressive nature of those family neighborhoods - it was a stronghold for the San Francisco Union Movement and the film shows that. (The movie puts the family on Larkin Street; but they actually lived on Liberty St in Eureka Valley. (A friend grew up with them and she mentioned that.) As a Fourth Generation San Franciscan, I miss Eureka Valley - and its Scandinavian cuisine, especially the wonderful Bakery. You, and this film, only know Eureka Valley as the castro.....
Love that Cowgirl Creamery got a mention. A day trip to Point Reyes (small town north of SF on the coast) for cowgirl creamery cheesy and a bag of oysters right off the boat is sure to impress any food lover.
I took a friend of mine who's from Italy to Cowgirl Creamery and asked her if it reminded her of Italian cheese shops. She said "No, it's BETTER!"🧀
thanks for including Berkely! Fiercely Foody for All!
Most home bread bakers like me know about Tartine ~That marble-rye looks to *Die For!*
Some people dream about eating a beautiful cake, I'd rather eat that _whole loaf!_ - not that I ever could, lol
I love Paul Hollywood, no matter what he does. That accent!
Cheers for the focaccia bread pudding. Great recipe, beautifully shown.
This is the way I run my crew. Everybody is equal. All ideas are considered.
Ultimately I am senior boss, but all ideas and minds are considered.
That’s what life expects all
To be treated equally
I appreciate the historical look into Chinatown but there is literally a world of modern Asian American baked goods that he did not even touch upon which is a shame, especially since San Francisco definitely has a lot of it too.
Totally agree! I was hoping he'd at least get some egg custard tarts from golden gate bakery.. instead, just fortune cookies and a sad looking mooncake ://
Audrey SF yea, agreed an egg tart would be much better at least. The more I think about it...fortune cookies?? C’mon man...
Totally agree here as well! They could've hit up a place like Golden Gate Bakery and grabbed a wide variety of pastries: pineapple bun, bbq pork bun, plain steamed bun, sesame balls, salted egg yolk bun, lotus bean paste bun, sweet wintermelon pastry, honey fried noodles that look like rice crispies. I truly appreciate and understand why the fortune cookie was showcased (directly relevant to SF Chinatown's history + fortune cookies are NOT "invented" in China), but was extremely disappointed by the fortune teller machine with the awful music and "con-FEW-shus say" accent; way to perpetuate poor stereotypes of Chinese people. Why not strike a huge gong while you're at it lol!
B Wong oh my goodness definitely agree, someone should have taken a baseball bat to that machine decades ago.
There's another fortune cookie place in Oakland Chinatown that also hand folds fortune cookies so that guide was sadly misinformed.
I love watching anything that has this handsome man in it. anything to do with cooking or travel is definitely a pleasure to watch. The great baking show across the pond was really enjoyable that he was a Judge on with Mary. Those two delightful individuals really made the show special.
That bread and butter pudding would be amazing with Gruyere, too!
Just as you are too
I like that everyone is the boss. There’s no attitude about your position it’s a very good work environment.
Nom that Tartine sourdough (having personally been raised on finnish sourdough since the 70s) and then the cheese board collective, loving the solidarity!
Lol what solidarity, Kathy's obviously the boss without the title
Love that he’s got a duffle bag of bread. Appreciate the honesty of his reviews!
Thanks
You’re welcome, fake Paul Hollywood.
@@marcie9760 that sounds a bit harsh I hope you know that I am only saying hello to my fans I understand if you think am fake
Holy Moly - Tartine Bakery passes the Paul Hollywood’s test. Boudin is only for tourists LOL. Gotta go to the Mission or Sunset for the bread.
Awesome!!! SO GLAD YOU WENT TO CHEESE BOARD!!!
Hahahahhaa
Interesting that he didn't say much about Acme. That one is my personal favorite and they usually have a line out of the store
It's TV they would've had tartine lined up for Paul to visit before he even left the UK. Just a segway piece to make it look organic
.
He does mention it at 6:51
I’ve stood in that line many times in Berkeley for the rustic loaf. Omg. It’s the best with the spinach dip from Safeway.
he dissed the acme loaf! i was shocked and a bit hurt at first as they're my favorite for bread but then i have to admit, i'm all about their sweet batard and find their sour batard not sour enough - it's not a classic SF "sour" like what i grew up eating. and as far as not having an open crumb, yes, it doesn't have massive holes and that's why i like it! there's actual bread to put butter and cheese on and not have it drip and fall through the holes! ;-) i am a bit annoyed by thia obsession with an open crumb. it's not the be all and end all. some breads (eg. ryes) traditionally have a quite closed crumb so it's not definitively a bad thing.
on lock down here on vancouver island. have watched all the great baking competition and so delighted to see paul wandering off the island of england to take an adventure in usa
Wow you have a nice comment... hello how are you doing today
I wish Paul had given the measurements on that cream and milk for the savory bread & butter pudding, as well as the temperature of the oven. That looks SO good! Enjoyed this one a lot (San Francisco is just about my fav city ever).
i'm definitely going to try it. i made one years ago with caramelized tomatoes and it was delicious; i'd forgotten about it completely! the batter is similar to a french toast batter - and similarly, doesn't need to be too exact. my off the cuff estimate is that for 4 eggs (calling the 2 yolks about 1 egg) you'd want about an equal amount of milk by weight, so about cup of milk, and then maybe 1/4c or a bit more cream depending on how you like it. for something more exact you could look up a plain custard recipe and scale it to 4 eggs (omitting sugar, vanilla, etc. of course). bake probably at 350F, average temp for baking, till golden brown. for comparison you can look up recipes for strata (very similar dish).
There is a lot of character here, and you really get a sense of it through the food.
Watching this made me really miss San Francisco! ❤️❤️🥰🥰
I'm from San Mateo, just 20 miles down the peninsula from the city. It's funny cuz I just moved again 2 hours out of the area and always notice how much fun it is to visit the city as a tourist rather than live in the area. It's like a playground.
Wow you have a nice comment... hello how are you doing today
For those of you who have been to Coit Tower, did you notice that Paul did not go to the top observation deck, but to the gallery below. How can you tell? There are no arched portals and and no safety barricades. Trivia: From the 1st/Main floor, there is a second floor with murals and a very small apartment where a care taker lived. Why can't you get to the second floor? Because the murals aren't protected and some people feel they need to vandalize things. BTW, if you're visiting SF and you want to try sour dough bread, Tartine's should be on your list.
Great episode! Wonderful to see how sourdough is made from the authentic source. As a Chinese person, I'm a little sad that they chose mooncake as the pastry for Paul to try as it's something we really only eat once a year for Mid-Autumn Festival. I would rather him try barbecue pork buns, steamed or baked.
How about the fried donuts you get at the Chinese buffet?
I also saw those yummy things with the rice and meat wrapped up in those lotus leaves. I love those but I can't remember the Chinese name for them, some people compare them to tamales
I remember hearing he was mean but he seems like a super chill dude.
Also imagine seeing a guy wearing a leather jacket, being filmed eating bread.
They say that about the Diners, Drive Ins and Dives guy
I’m about to rant a little, so please don’t think it’s aimed at you ❤️
I actually looked to the comment section just to see if someone mentioned his attitude. I’ve never seen this guy before, don’t even know his name, but the dude is seriously pompous. If he wanted the cheese grated quickly, he should have done it himself instead of being so condescending and rude to her. For him to assume he’s teaching these bakers something is laughable. He’s the one interrupting their business for his show, and one would expect a modicum of respect and consideration. ...Okay, sorry, rant over! 😂
@@MayimHastings . Paul Hollywood is considered to be one of the greatest bakers in the world and began baking
baking when he was 7, so in most cases, he does actually have something to teach other bakers. The bakers featured in this series have agreed in advance to appear on camera, so they have invited him into their place of work. A little knowledge never hurts before you make a comment.
@@MayimHastings
I thought it was funny that they hand grate cheese there though.
@@brendan-kailerlieb4347 Speaking of condescension, I had gathered that, Sherlock, you don’t have to mansplain. It’s about how you treat people, and everyone is deserving of respect and kindness - most especially those under you.
Paul thank you for visiting my home town if only you could have visited back in the late 70's when I started delivering sourdough for Parisian Bakeries. Founded in 1859 it was only one of the twenty or so commercial bakeries operating at the time. I retired after 33 years driving a bread truck I would have loved to see you try our sourdough it was everything you were looking for. Cheers
Cruffins are becoming quite popular. A local bakery here in Albuquerque makes them and my favorite is the green chile and cheddar for savory, and for sweet is Bourbon Pecan. YUM!
When you said, I LOVE U CHAD. We should get married. That was so cute Paul. Got a chuckle 😃 out of me.
Love Paul!! Love his show, the British Baking Show!! View at 2:05 is of the Coit Tower on Telegraph Hill. Cool place to visit.
I’m a big fan of the British baking show and of Paul! I wish I could show him around my home town and the bakery I used to work at. It’s not European Paul but it is good old Heart breads full of flavor and the flour is ground right in the back
Thank you Sarah
I live about 3 hours south of San Francisco on the coast and the City is one of my favorite places to visit. Thanks for sharing your experience, Paul. Everything looked amazing!
Wow you have a nice comment... hello how are you doing today
I'm remembering Tasajara Bakery in Cole Valley, San Francisco. I moved right next door in 1977 and woke up every morning to the smell of fresh coffee and wonderful baked goods. It was a very popular place that closed in 1999 sadly.
I've only watched half way so far and I've already gained ten pounds!! 🤦♀️
Didn't you see all the hills? You burned it all off watching him hike ;-)
Hello Nancy...I would love to know you more better if you don’t mind?
@@katherineknecht2827 hahahaha
The Cheese Board! My neighborhood bakery for 20 years! I'm surprised he didn't mention the pizza.
Lactobacillus sanfranciscensis. Borne of the atmosphere and environment we have here. I’ve had sourdough made elsewhere and you can really taste the difference.
BTW huge Tarine fan. Pretty much everything they bake is yummy, but it’s their bread pudding that wins my heart.
Sounds like emotional science.
Luv luv luv SF for ever & ever … beautiful city 😍
Yeah
Love this show. Have already watched this last year but another look won't hurt.
Hey how are you
This program gives satifaction .. I love the way that Paul is showing us the bakeries by makimg a remarkable report
Paul Hollywood! Here in San Francisco?! I gotta watch! Thanks 🤣😃😂
Very much enjoyed tagging along on your first visit to San Francisco Paul, you are a genuinely intrigued and gracious guest, that was fun. Best of all I have some new key spots to check out next time I visit. Viva Sour Dough!
OK Paul!! I always knew that America couldn't live up to your bakes.. 🥰 You are amazing and an amazing chef!! Love seeing you in this video.. 🤗💓😄
Wow you have a nice comment... hello how are you doing today
I love watching Paul on GBBO and I am bay area native born and raised! I really enjoyed seeing Paul in my home turf! So cool!
the producers couldve done a better job finding places with good sourdough and clam chowder.
I agree.
When the show opened and referred to cable cars as "the city's public transport" I knew he came in with a very tourist mindset, while yes cable cars are used by some residents, they have a VERY limited operation, there's literally 2 lines and that's it, they are maintained mostly for tourists and where does he go at the beginning... the definition of tourist trap for the city, with it's "street food" and it's "bakery" (Boudins). Luckily the show definitely went for the better after he left the sea lions.
I hope you can come to SF again soon, as soon as it is safe! Love to you Paul.
Paul Hollywood is charismatic, photogenic, and has a wonderful character. On an unrelated point, I have to say that scallions have no place on an Italian bread.
What are you talking about? Scallions are used a lot in Italy
@@octopus8420 On bread?
Wow you have a nice comment... hello how are you doing today
Moved out of SF 3 yrs ago, following 15 yrs of my young adulthood. Fun reminder, thx!
They make the cruffin at some bakeries in Sydney Australia and it is amazing.
My new favourite pastry. It's puffy and slightly chewy, crispy and the apple filling is divine.
Wow wow you look so beautiful like an angel in heaven. how are you?. I am interested in you. I will love to know more about you?
Also the cruffin is absolutely brilliant!!!
One thing I hope to master in the next few years- making my own sourdough! These breads look amazing. Too me bread is life 🥂❤️ 13:15 oh my - what a feat!
Paul Hollywood""👍Thank you for being a fan
and linking my page❤️,This is my P/acct I’m free today so I’m taking time to appreciate a few of my fans
Yay!!! Paul Hollywood ❣️❣️❣️❣️
no B pattisserie or thorough bread and pastrie? sure Tartine is really good but there are others
Watching Paul pretend to be interested in the fortune cookie story is FAF
The camera man trying so hard to get the creepy guy in the back's face out of the picture at 4:59
There's nothing creepy about shoppers seeing a TV camera and recognizing a celebrity and staring. He's just a guy. "Creep" has a meaning of nefarious intent, not merely someone who stands out in a crowd.
@Camas,
Just making sure the star is the main attraction. And the guy staring does not stay a distraction.
He was not been a creep. But I can see how someone might superficially jump to that negative conclusion.
Humans, look how many liked the negative comment over your positive comment.
I liked the positive by the way😅…😂~
LOL
its his gay twin
😂😂😂 yeah... That was super distracting
I’ve been eating this bread all my 75 years… seen the comercial brands change a lot. Among supermarket brands, I like the So. S.F. Raymond’s but, of course, the artisanal brands are lovely… and, many times more expensive. My hometown bread is one of the world’s best… along with Parisian baguettes, German whole grain breads and other… Forget the pasty, pale, white stuff wherever! Yeech!
I love a good Parisian baguette... properly made, it's heaven... like the right sourdough, crusty and chewy with good size air holes, but smelling of only yeast. I can actually get a decent one at a bakery here in SE Florida. It's not Parisian, but close enough to please.
Paul is one of the few men that makes me go "AWOOOOOOGA! AWOOOOOOOGA! Humunahumanahumana! DINDINGDINGDINGDINGDINGDIGNDINGDINDG!"
Get behind me , he’s delicious
Lol
Love that man comes out of nowhere put your finger in there😂😂😂😂😂🥰