From K-QED.

It's Bay curious, and I'm Olivia Allen Price.

This week I'm with reporter Julia Scott and we're having a locally known favorite for lunch.

Sour dough bread. You know if bagels are a New York thing,

San Francisco definitely has sourdough.

And of course we're at one of the mecca of sourdough in the city,

Bodine Bakery in Fisherman's Wharf.

Probably no one has convinced more people that our sourdough is unique than Bodine.

And I got to say I do love the way that they make their bread.

It's really tangy.

You know, I've always heard there's something in the water or the air here that makes our sourdough

special.

Well, one of our listeners, Peter Kavignaro,

who happens to actually work at KQED,

he's been hearing that for years too.

Here's Peter.

Well, it seems unquestioned that San Francisco sourdough is the best and I believe that to be true but I realized that I didn't understand why that was true.

And that got him wondering. Why is it that San Francisco

sourdough is considered so unique? Support for Bay curious is brought to you by

Sierra Nevada Brewing Company, still family owned, operated, and argued over.

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