Originally Posted by
scorpius
I am curious if this is true? ,
my friend told me that sour dough bread made in the east coast will always be different than the west coast because we have a different species of bacteria here
and even if the correct bacteria is brought from the west coast our dominant bacteria still takes over the process.
I have never made sour dough bread so haven't a clue if this is correct does anyone on the forum know?
This may be true. There are wild yeasts in the air and depending on where you live could make a difference. My sourdough started is made from wild yeast, here in New Mexico and also in Florida. The Florida bread is different, but also have to remember that we are at an elevation of 7200 ft here in New Mexico and in Florida elevation is about 12 ft. I will also give my started a few grains of sugar to "feed" it although some say that isn't necessary. I freeze my starter too, bring it back to life when needed.