A blog for sourdough lovers, how lovely! I ordered my KAF starter/crock last night! Originally I am from CA. and am a San Francisco sourdough addict. Is the KAF starter similar in taste/texture to the Frisco kind I am used to? I have tried a dried sourdough starter from there in the past and have not had success. By the way, I enjoyed everyone's postings. Thanx for the tips! ~eve in Idaho Eve, I don't know what SF tastes like exactly; I know it can be quite sour. Every starter will take on the characteristics of where it's raised pretty quickly, which means you'll have an Idaho starter within weeks of receiving it. The best tip I know is more, cooler, slower rises = a more sour bread. The two recipes you can connect to from the blog, Rustic Sourdough and Extra-tangy Sourdough, cover both ends of the spectrum. Enjoy - PJH

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