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A customer at my Saturday market stall said my sourdough was 'pretty but boring' and it stung enough to fix it
I sell at the Riverside farmers market in Boise every Saturday and one regular, a guy named Dale, told me my crumb looked great but the bread tasted flat compared to the bakery two stalls down. I swallowed my pride and bumped my bulk ferment from 4 hours to 6 and switched to a 2 day cold proof in the fridge. Six weeks later Dale bought two loaves instead of his usual one and said it finally had some tang to it. Anyone else here had a customer comment that bugged you until you actually changed your process?
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