redvelvetjoy
Active member
Okay, this might sound a little out there, but I swear the sourdough bread I had in San Francisco was way tangier than any I've made at home or bought elsewhere. Is it something in the water? The air? Or am I just romanticizing it? I know there’s that whole wild yeast culture thing, but is it really that different from place to place? Any sourdough enthusiasts who’ve noticed this or have thoughts on what gives certain cities’ bread that extra tang?