A customer told me my sourdough was "too sour" and it kinda threw me

I spent like 6 months perfecting a 24 hour ferment and was super proud of it, then this guy at the farmer's market in Portland said it tasted like vinegar. He said he wanted a milder tang like the bakeries in his hometown. Now I'm wondering if I should keep my strong sourdough or try a shorter ferment for more customers, which way do you guys lean?

2 comments

2 Comments

the_hugo17d ago

Tell him to go buy his bread at the grocery store then lol. Your sourdough sounds legit, a 24 hour ferment is where all the good gut health stuff lives and the flavor is on point.

terry_lewis2117d ago

My buddy Mark ate week-old grocery store bread and felt terrible, @the_hugo.