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San Francisco Sourdough Bread
San Francisco Sourdough Bread. A hearth bread (q.v.), originally developed in San Francisco, California, that is characterized by a distinctive acid flavor (q.v.), a thick, hard crust (q.v.), an open, uneven grain (q.v.), and a chewy crumb (q.v.). Its acidic flavor is derived mainly from acetic acid (q.v.) that is produced by a special sourdough yeast (q.v.), Saccharomyces exiguus, and by several acid-producing bacteria (q.v.).