A regular at the cafe told me my sourdough was 'too sour' and it made me think

For months, I was proud of how tangy my loaves were, thinking that was the goal. This customer, who buys a loaf every Friday, said it was great but sometimes overpowered his sandwiches. I took it to heart and started cutting my bulk ferment time by about an hour, from 5 hours down to 4 at room temp. The crumb is still open, but the flavor is milder and more balanced now. He came back last week and said it was perfect. Has anyone else adjusted a recipe based on a single piece of customer feedback?

2 comments

2 Comments

the_mary17d ago

Changing your whole recipe for one guy seems a bit much.

jackson.jenny17d ago

My aunt did that for years.