Having grown up in San Fransico as well, Judy, and making many a trip to Pier 39, I can fully understand the desire to replicate the bread of the city. A section of our Sourdough Guide FAQ's reads: "Why doesn't your bread taste like San Francisco (or New York, or Key West) sourdough? Because there are so many variations—in starters, weather, the microclimate in which you're baking, and the recipe you're using—that it's nearly impossible to duplicate exactly someone else's sourdough bread. Your best bet is to follow a recipe, and discover what you can do with YOUR starter, in YOUR kitchen." We encourage you to experiment with lots of sourdough bread recipes until you find that one that most closely resembles the flavors you love. My favorite is our Naturally Leavened Sourdough Bread using rye flour in place of the whole wheat, but you'll never know which one is the best fit until you do some very tasty testing. Happy baking, and always feel free to call our Baker's Hotline at 855-371-BAKE (2253) for extra tips and tricks. Annabelle@KAF

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