SF sourdough beyond SF? Impossible?
Just curious - or I'm a trouble maker...
Though not alone in the industry, Bread Alone, Dan Leader's bread company in New York's Hudson Valley, makes both a "San Fransisco" and "French" sourdough breads. Not a whole lot of difference between the two as far as ingredients go; the French adds spelt and another small bit of flour which I can't recall right now. But otherwise, from the label, there's no difference.
My question is this: How in the world can anyone make the claim to be making S.F.S.D. if they are not in S.F.? Even if they started out with a real sample of Boudin's sourdough starter, if it's being made here in New York then it's NY sourdough, yes? If I take my own NY sourdough starter and I move to SF and keep it alive, then eventually I too have SFSD. Maybe not Boudin's famous, but as authentic a SFSD as is ever possible, and not at all possible beyond SF.
So, I just want either confirmation of this or some rebuttal.
But really, how does anyone get away with calling their sourdough as being from anywhere where it's not?
I understand the concept of marketing and uniqueness. If SFSD is unique (likely due to its air and water) then maybe it makes sense to market it. Branding can usually do a good job of elevating even mediocre merchandise into a desired product. Doesn't have to be good to sell well if marketing is up to snuff. Bread freaks might want to visit Boudin's when traveling to SF but they would be fooling themselves if they brought home a sample of their starter and believed they were going to replicate it back home. Hell, Boudin himself can't do that.
Boudin's claims to be using the same starter they started out with over 100 years ago. But it really isn't 100 years old, is it.? It may have been kept alive and fed all that time but it's modern flour and water eventually diluting the original strain into non-existence. My own starters are 8 & 9 years old. But really, aren't they only as old as the most recent feeding? More or less?