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A customer's offhand comment about my bread texture made me realize I was overkneading for years
I was at a farmers market in Portland last Saturday and this older guy bought a loaf of my sourdough. He took a bite right there and said 'this is good but it's a little tough, you're working it too much.' I thought I had the perfect method down but he was totally right. I started cutting my knead time by like 5 minutes and the crumb got so much softer and open. Has anyone else had a random stranger drop a tip that totally changed their baking?
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