Our part of the world is famous, or maybe infamous, for its interest in food and how it’s grown. We’re also known for local specialties ranging from sourdough bread to the super burrito. Author Erica J. Peters of Mountain View explains the history of several “signature dishes” in her book San Francisco, A Food Biography.
The book highlights a number of Gold Rush-era specialties. Two of note are the Hangtown Fry, and sourdough bread.
San Francisco is well known for its bread, especially its sourdough, which gets its flavor from a special kind of bacteria in the air here. Combine that with some yeast, flour, and water, let it rise and bake it and you’ll get a uniquely San Franciscan loaf. But it’s not that easy, as the subject of our next story can attest to. He’s been trying to master the art of sourdough since he got his first baking job in the city just over a year ago.