I love San Francisco sourdough bread. While we can get sourdough bread in New Zealand, it is just not the same.
Unlike most bread recipes that use commercial yeast, sourdough bread relies on wild yeast and the acid that is produced from the bacteria and lactobacilli in it. If you think about sourdough bread, or analyse it for too long, you might never want to eat it again. After all, it’s the bacteria that give it the sour flavour. And not just a few bacteria, according to The Biology of Sourdough (Discover Magazine) there are 5 billion lactobacilli (tiny bacteria bugs) in every teaspoon of sourdough starter.
I didn’t know any of that on our final San Francisco morning. I just wanted a loaf of sourdough bread.
It was pretty easy to do as the cable car stop is right outside the Sir Francis Drake hotel where we were staying. Our San Francisco CityPass included Muni and Cable Car rides included unlimited cable car rides so the normral $7 per ride fee was irrelevant.
Donning our tourist attitude, we stopped at Buena Vista for an Irish coffee. Then it was a short walk, our target loaf of bread firmly in site.
In the end we selected a classic round sourdough loaf. Our server put it in a bag and we hopped on a cable car riding it uphill to our Union Square hotel.
As the car climbed the hill, I overhead Spanish spoken next to me in an accent I recognized. I asked, and sure enough they were from Argentina, not too far from the city that our youngest daughter is living in for the year on her AFS student exchange. He spoke far better English than I spoke Spanish. As we talked I looked at her feed in my phone.
Sarah’s new look took me by surprise.
As I raised my hand holding the phone to show the photo to hubby, the bread fell off my lap and began rolling down the hill.
All that work, and in the end, we had no San Francisco sourdough bread.
How far out of the way would you go for a great loaf of sourdough bread? Have I inspired you to travel to San Francisco?
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