San Francisco sourdough on LI?
Anyplace? Not just simple sourdough, but the SF strain--something with a good tang. I presume they'd have to refresh their starter from SF periodically, but boy do I love that stuff.
Well, it's been a while since my original post... any takers? The inspiration for the repost was that after I picked up a sourdough baguette while buying cheese at the Village Cheese Shop (Mattituck) on Sunday. It was a good piece of bread, but it didn't have enough of that sour kick.
I've been searching for a sourdough in NY that comes close to SF sourdough for decades. Unfortunately, I won't ever find a sourdough baked in NYC that will ever come close to those in SF. As noted in other sourdough postings on Chowhound, SF sourdough is a product of it's environment: SF's climate, humidity and native, natural yeasts in the air. You could bring a starter yeast from SF here to NYC and get a few good loaves to start, but after a couple of days, the NY weather and our own natural yeasts in the air will forever alter that SF starter yeast and the subsequent loaves won't ever be as sour or crusty. Just one more good reason for me to keep going back to SF!