Why San Francisco Sourdough Is So Special

San Francisco sourdough is more than bread — it’s a symbol of a city. The combination of local climate, sea air, and decades of culture makes the starter here unique.

Lactobacillus sanfranciscensis

The famous lactic acid bacteria strain was first identified in San Francisco. It works ideally with wild yeasts and creates the typical, slightly tangy aroma.

Fog and temperature

The cool, humid air of the Bay Area slows fermentation and gives the dough more time to develop flavour. Bakers there have used these conditions for over 150 years.

What we can learn

At home we can develop similar flavours through longer, cooler proofing — Hermann responds sensitively to temperature and time.