Overheard a customer say my sourdough was 'too authentic'

Had a lady at the farmer's market last Saturday take one bite of my sourdough and say it was 'too sour and chewy, like something from a pioneer cabin.' She put it back and walked off. I was a little annoyed at first, but then I got to thinking. I've been chasing that real San Francisco tang for months, using a 100% hydration starter and long cold ferments. But maybe for the general public I'm going too far into the artisan zone and losing the everyday sandwich bread people actually want. My regulars love it, but I sell maybe 5 loaves a week to strangers. So now I'm messing around with a 70% hydration recipe that's still got flavor but is way softer. Has anyone else had to pull back on the 'authentic' stuff just to move more product?

2 comments

2 Comments

piper7791d ago

Too sour and chewy like something from a pioneer cabin" lmao that's brutal. A buddy of mine who bakes had to switch up his recipe too after someone told him his bread tasted like "a nature documentary.

oscarc121d ago

Ha, yeah @piper779 that's rough but also kinda funny. I've definitely been on the receiving end of some brutal food feedback too - my first attempt at sourdough got called "dense enough to use as a doorstop." It stings but honestly it pushed me to actually learn what I was doing wrong. Your buddy probably just needed a little less starter and a shorter bulk ferment, thats what fixed mine. Solidarity man, baking crits hurt different than other stuff.