On Fri, 23 May 2014 16:48:56 -0400, Gary > wrote:

> SF sourdough ain't what it used to
> be. It was based on temperature and air quality. You would get much
> better sourdough these days from somewhere far away from a city and
> all its pollution.

There is excellent sourdough bread being produced outside the City,
but the companies that were famous for their sourdough bread and 100
year old starter don't exist anymore.


--

Good Food.
Good Friends.
Good Memories.

On Wednesday, March 12, 2014 6:20:57 PM UTC-4, Jeßus wrote:
> On Tue, 11 Mar 2014 17:00:08 -0700 (PDT), wrote:
>
>
>
> >On Tuesday, March 11, 2014 7:12:14 PM UTC-4, ImStillMags wrote:
>
> >> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
> >> http://www.komonews.com/news/offbeat...249639201.html
>
> >> well, they are correct, it's not as good....but what would we call it???
>
> >
>
> >Well, since it's just the EU and we're the United States of America, I imagine WE'RE going to call it whatever the **** we want. And what the EU calls it matters to us about as much as what Madagascar calls it. In case it isn't apparent, the US does what it wants and doesn't really "suffer" from what more backward cultures decide. By the way - for the fact that there's even an EU - you're welcome. Now grab your shinebox.
>
>
>
> Typical generic American reaction.
>
> That'll help with export sales from the U.S...

Yup, and you better learn to like it or your military can...oh...wait...

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "sf" wrote in message:
>> > Ed Pawlowski wrote:
>> >
>> >> You won't catch anyone in Europe making San
>> >> Francisco sougherdough bread as they have too much respect for the
>> >> origins.
>> >
>> > BS. They are very narrow minded and parochial. They don't make it
>> > because they think theirs is better. It's as simple as that.
>>
>> That and... They probably can't make it. You have something in the
>> atmosphere there that just leads to a good sourdough.
>
> Not true at all these days. San Francisco got the reputation back in
> 1849, right as the gold rush started. Back then it was a super small
> community and the air was fresh. Now it's a big metropolis and the air
> is very polluted with smog, etc. SF sourdough ain't what it used to
> be. It was based on temperature and air quality. You would get much
> better sourdough these days from somewhere far away from a city and
> all its pollution.

I used to make it with Carl's starter which was sent to me from USA and I
used to be the UK distributor. Then I became too ill to do that or even
bake anything. I had (of necessity) to stop! I was seriously ill for many
months and never started again.

Today I saw a 'sourdough' baton in the supermarket! I will NOT be buying
it)


--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
>
> On 5/22/2014 8:07 PM, sf wrote:
> > On Thu, 22 May 2014 19:33:58 -0400, Ed Pawlowski > wrote:
> >
> >> You won't catch anyone in Europe making San
> >> Francisco sougherdough bread as they have too much respect for the
> >> origins.
> >
> > BS. They are very narrow minded and parochial. They don't make it
> > because they think theirs is better. It's as simple as that.
> >
> >
>
> Well, they can't make SF sourdough for long. The yeast reverts to the
> local ones quite quickly. You can't make it in DC either. I wonder how
> everyone gets away with making Cheddar cheese?

In the EU, the origin, provenance and accurate labelling of food and
wine is very strictly regulated.

http://en.wikipedia.org/wiki/Geograp...traditional_sp
ecialities_in_the_European_Union

you'll have to scroll down to get to the explanation about cheddaring,
but read the protected designation first.

I'm surprised America doesn't do the same. But hey, I bet the Chinese
make lovely cheese and anyone who hasn't tasted melamine before will
never guess it's not real Parmesan.

Janet UK.

On Sat, 24 May 2014 11:49:40 +0100, "Ophelia"
> wrote:

> Today I saw a 'sourdough' baton in the supermarket! I will NOT be buying
> it)

Sourdough doesn't have to be from "san francisco" yeast to be good. I
want extra sour with a thick, crisp crust.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sat, 24 May 2014 11:49:40 +0100, "Ophelia"
> > wrote:
>
>> Today I saw a 'sourdough' baton in the supermarket! I will NOT be buying
>> it)
>
> Sourdough doesn't have to be from "san francisco" yeast to be good. I
> want extra sour with a thick, crisp crust.

I am happy you find what you like) I make our own again, but now we
prefer wholemeal with malted wheat flakes and seeds.


--
http://www.helpforheroes.org.uk/shop/

Nancy2 > wrote in
:

> As for the cheeses, I would use "-ish." Fetaish would be fun
> to say. LOL.

But it would sound too much like "fetish".

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Feta-ish = fetish. Yeah, that was the point of my saying it would be fun to say. I guess it was too subtle a comment. ;-))

N.