sanfranciscensis." The proof is in the sourdough starter (which should be fed pretty frequently, by the way). As Myhrvold explains, "Truly authentic San Francisco sourdough would be made in that ...

You can really taste the difference when restaurant chains bake their own bread on-site. Here are the eateries to visit for ...

The San Francisco Giants have had a strong offseason ... Now, the priority has seemingly shifted toward adding another starter to help replace that production. Recently, Zachary D.

San Francisco has other needs as well. Recently, Manny Randhawa of MLB.com wrote about the biggest need for the Giants at the Winter Meetings being to add a front-line starter. “Now ...

The second I bit into that cake, the world stopped. This was unlike every other moment of eating I’d had in my life when I’d basically suck up everything on my plate like a Shop-Vac. But when ...

It’s not too sour,” Jensen said. “It’s more along the lines of a European sourdough versus a San Francisco sourdough. San Francisco sourdoughs are a lot more tangy.” Jensen said there ...