Do the minds here thinbk to characterize dough/loaves with a yellow
cast and and unusual extensibility (stringiness) as developed by L.
Sanfranciscensis?

A local PBS documentary, "California's Gold" (Huell Howser
Productions) did a nice segment on San Francisco Old Fashioned Pacific
Slope Sourdough bread. The images of the sliced breads showed a
beautiful golden-yellow cast and had that "toughness" that makes that
bread so wonderful feeling in the mouth.

Anybody got an idea as to how to get the "real" thing going?