Serious question, is oven spring really that important or just for looks?

I see everyone stressing about getting that big oven spring in their sourdough, but my flat loaves taste just as good sliced for sandwiches. Does getting a big rise actually change the texture or crumb, or are we all just chasing Instagram photos?

2 comments

2 Comments

christopher_hunt5d ago

Ngl it changes the texture way more than people give it credit for, light and airy versus dense and gummy.

anthony_jackson3d ago

Ngl @christopher_hunt is right, the texture difference is night and day.