I've been trying to make sourdough bread for quite a while now and, though it tastes great, it isn't very sour. But, that isn't what this question is about. I know there are a ton of threads that go through this issue very thoroughly. This is the issue at hand:
I was speaking with my roommates (none of whom bake at all) about my sourdough problem and they claimed that very sour sourdough bread can only be made by the ocean because "that type of yeast needs the salt air to live." Now, I know, or think I know, that the second part of that statement is incorrect as salt inhibits yeast activity, but are they correct in that sour sourdough can only come from oceanside cities? I don't agree whatsoever, as yeast is present in every single city (albeit different types, lending different flavors), but I thought I would ask the pros here on TFL. Thanks for any input!