4 ms·
I heard that "the distinctive San Francisco sourdough flavor" was due to the water. The Hetchhetchy water in SF has a very distinctive taste. One of the only ci
by geokon 3y ago
I heard that "the distinctive San Francisco sourdough flavor" was due to the water. The Hetchhetchy water in SF has a very distinctive taste. One of the only cities I go to regularly where the tap water tastes amazing
- taveras 3y agohttp://carlsfriends.net/SourdoughFAQ/32-San-Francisco-Sourdough.html http://carlsfriends.net/SourdoughFAQ/32-San-Francisco-Sourdo...
- sndean 3y agoYou can buy some of that Lactobacillus species from ATCC: https://www.atcc.org/products/27651 https://www.atcc.org/products/27651 They also sell bacterial pathogens and other things useful for researchers, so that's pretty interesting (at least to me). I never really think about the overlap of food and microbes. It's also called Fructilactobacillus sanfranciscensis in some places. I can't quickly tell which is the more recent naming and what lead to that change. It's lactic acid bacteria regardless.
- geokon 3y agoThanks for proving me wrong! Good to get something more than anecdote :))