I am from Sam Francisco, the home of sour dough bread. The recipe is good for people outside of the Bay Area however for those of us who have grown up with the good old fashion San Francisco sour dough bread it just isn’t quite the same. Good but not great. I would personally go the baker just down the street and get a nice hot loaf of sour dough bread. It taste better and is much easier. (their is something to be said about baking french bread in a break oven)I guess that something only people in San Francisco can do.

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