A customer told me my sourdough was 'too perfect' and it actually made sense

This lady who buys a loaf every Friday said the crumb was so even and the crust so uniform it felt like it came from a factory. She said she missed the 'wild' look and taste of a more rustic bake. I'd been aiming for total consistency, but her comment got me thinking. Now I'm letting my starter get a little more active before mixing and I'm not scoring as deep or as neatly. The loaves look a bit more 'lived in' and honestly, the flavor is more complex. Anyone else get feedback that pushed them to be less precise?

2 comments

2 Comments

angela_perry13d ago

Yeah, I started under-proofing my loaves a bit on purpose for that same reason.

luna55013d ago

It's like @angela_perry found the sweet spot for that perfect crumb.