Vinegary Sourdough in San Francisco
I am in the San Francisco bay area and bought a loaf of Boudin sourdough. It has a distinct vinegary taste and aroma.
What would cause a vinegary taste and aroma? Could it be the use of a cold, stiff levain?
Boudin was never a major player back in the golden age of S.F. sourdough and now I can understand why. The gold standard back in the day was Larraburu.
BTW I have sampled many breads from bakeries in the city this trip and they were mostly awful. It puts the lie to the myth of the "magic" of S.F. yeast, climate, fog, air, etc. as creating great sourdough bread.
There is a bakery/cafe called "Tartine" and its bread is almost pretty good, except that the half loaf they sold me was burnt, i.e. the crust was badly charred.