I've heard that! I've also heard that you have to occasionally re-inoculate your San Francisco-style starter with more imported starter, because local yeast will try to slowly crowd out the imported, gradually changing the flavor to a more Los Angeles (or whatever) sourdough style.
I'm really eager to see what Seattle sourdough tastes like.
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timeasmymeasure
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Date: 2008-06-02 11:12 pm (UTC)I'm really eager to see what Seattle sourdough tastes like.