I think that the point of sour dough is not about the way it rises, but in the way it tastes. For years now I have sampled many wild yeasts from the various leaves and fruits in many climates. One of my favorites is wild raspberry leaves from Minnesota. If you have ever tried SanFransisco starter, you'll have gotten the notice that the yeast will acquire local strains and soon lose that "twang" that it starts with. I find the raspberry, and other local leaves, to have that twang, too. It's the flavor, not the rise, that makes it special.

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