A mix of white and whole wheat long fermented for an extra sour flavor and a darker, crunchy crust (complete with signature "ear") with a soft and chewy interior. We can't replicate San Fran bread to at "T" due to not having a specific strain of lactic acid bacteria in STL called Lactobacillus Sanfranciscensis, which thrives in the region's environment, but this isn't a bad dup for you crunchy/chewy sour lovers out there.