Anyone ever try sourdough bread from Boudin Bakery in San Francisco? Apparently, San Francisco sourdough has a unique ingredient to it that no other sourdough bread in the world has due to the FOG in that city. According to them, "San Francisco's fog that comes around during what would normally be the hottest months of the year, makes a hospitable environment for wild yeast and Lactobacillus sanfrancisco to grow with a symbiotic relationship. The wild yeast that only San Francisco bread has, Saccharomyces exiguus, is different from the commercial type used by other bakers. This species is unable to metabolize maltose, a sugar required by the Lactobacillus sanfrancisco to make lactic and acetic acid which is what makes the bread sour. In return, the Lactobacillus sanfrancisco releases glucose, happily used up by Saccharomyces exiguus, thus creating the unique flavor that only San Francisco bread can have!" I'll be there next month, so I'm gonna give it a try.