On a friend's recommendation, I "liked" your Facebook page a while back. I've come to your site numerous times and have had great success with lots of your recipes and tips. Your blog posts are really instructive and have tons of information. I wanted to get my 'thank you, thank you's' comment in here first. :) Regarding sourdough starter and bread made with starter using your methods. You perhaps have eaten sourdough bread in San Francisco. So you will understand the tangy flavor that I am speaking of. I have tried sourdough bread in any number of places but I have never tasted the same taste as the sourdough bread you buy in San Francisco. I've heard that is because the starter there and the weather there combine to result in a flavor that is incomparable and literally impossible to recreate. Supermarket sourdough made on site taste like 'regular' bread to me. I've purchased sourdough bread at restaurants and bakeries who feature good breads and although that "snappy sourdough taste" comes across a bit, it is not the same as the San Francisco taste. For that reason, I have never tried making my own starter. So, before I start the starter, would you be so kind as to give me your opinion on how this starter's "end flavor" in bread stacks up to the classic SF taste? I've baked all my life and my son bakes as well. Just like mom. Thanks again for a great resource here at King Arthur Flour.

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