On Wed, 02 Mar 2016 09:54:34 -0800, sf > wrote:

>On Tue, 01 Mar 2016 20:51:30 +1100, Bruce > wrote:
>
>> 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.
>
>What's a myth?

The SF sourdough spiel.

--
Bruce