A customer told me my sourdough crumb was too tight and I was shocked at first but then I realized they were right

After they said it felt more like a sandwich bread than an artisan loaf, I cut my bulk fermentation from 4 hours to 6 hours and added a coil fold every 30 minutes instead of every hour, and now I get those big irregular holes I was after - has anyone else had a customer change their whole method with one comment?

2 comments

2 Comments

robinp721mo ago

Had a regular once tell me my bagels were too dense and I started boiling them longer, total game changer.

shaneb161mo ago

Nothing quite like taking feedback and making it work.