There is yeast everywhere, but I was under the impression that sourdough in the Bay Area has a particular flavor one cannot obtain anywhere else. While the climate might influence this, surely someone would have merely use tight climate controls elsewhere, then?
I'm not convinced that sourdough in the Bay Area has a special unique taste. Sounds like a conspiracy of marketing! The article I linked, moreover, suggests the contrary: SF yeast is not exlusive to SF, and same yeast will make the same bread anywhere.
I can't, however, refute the psychological factors which I think are an underrated element of how we perceive the taste of things. I experience this most strongly with Thai food, which I can hardly bear to eat outside of Thailand-except on the hottest, most humid days. If the weather isn't right, it just doesn't taste like Thai food. It stands to reason, then, that San Francisco sourdough might only taste "right" if you're in San Francisco.
A conclusive ruling will have to wait until we move from the area and try to make bread elsewhere!
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I can't, however, refute the psychological factors which I think are an underrated element of how we perceive the taste of things. I experience this most strongly with Thai food, which I can hardly bear to eat outside of Thailand-except on the hottest, most humid days. If the weather isn't right, it just doesn't taste like Thai food. It stands to reason, then, that San Francisco sourdough might only taste "right" if you're in San Francisco.
A conclusive ruling will have to wait until we move from the area and try to make bread elsewhere!
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