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A customer at my Saturday market booth said my sourdough was 'pretty but boring' and it stung in the best way
I have been baking sourdough out of my home kitchen in Boise for about 4 years now and selling at the farmers market every Saturday morning. A regular stopped by my table 3 months ago, picked up a loaf, squeezed it, and said 'it looks great but it tastes the same as every other loaf here.' I was annoyed at first but she was right. I had been so focused on getting a Instagram-perfect open crumb that I stopped paying attention to flavor. I was using the same starter, same 12 hour bulk ferment, same 78% hydration every single time. So I started feeding my starter rye flour instead of all purpose and dropped my bulk ferment to 8 hours in a warmer spot. The first batch tasted flat out wrong and I almost tossed it. But by the fourth try the loaves had this tangy, almost nutty thing going on that I had never gotten before. My market sales went from about 12 loaves to 22 loaves on a good Saturday. Has anyone else had a regular call out their bread like that? What did you tweak first?
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