On Tue, 01 Mar 2016 01:43:42 -0800, sf > wrote:

>On Mon, 29 Feb 2016 14:27:54 -0700, graham > wrote:
>
>> There is a lot of folklore and "old, married, females' tales" attached
>> to SD Bread, especially from SF. The principal bacterium is called
>> "Lactobacillus sanfranciscensis" but this is found in SD cultures all
>> over the world. The yeasts and bacteria IMO come from the wheat grain
>> and are not floating around in the SF atmosphere in any appreciable
>> numbers, in contrast to what some devotees would have you believe.
>> The wild yeasts are specific to the source so after making a starter
>> from grapes or plums, the wheat beasties will eventually replace the
>> fruit beasties. Note, you don't use wine yeasts to make beer and vice
>> versa. Note, this is all my opinion but I am not alone in thinking this.
>
>SF sourdough was noted for its crust, which is impossible to find
>anymore - even in restaurants.

Myth, sorry.

--
Bruce