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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?
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angela_perry5mo ago
Yeah, I started under-proofing my loaves a bit on purpose for that same reason.
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luna5505mo ago
It's like @angela_perry found the sweet spot for that perfect crumb.
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