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?
There’s definitely something special about the sourdough in San Francisco! It’s all about the local wild yeast and bacteria in the environment. The climate, air, and even the water can influence the flavor and tanginess. It’s like each place has its own unique sourdough personality! 