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A customer said my sourdough was 'too sour' and it made me rethink my starter
They specifically told me the flavor was overwhelming and sharp, not tangy. I started feeding my starter twice a day instead of once, and the bread is way more balanced now. Has anyone else adjusted feeding schedules to mellow out the sourness?
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danieltaylor13d ago
My starter's been on a once-a-day feed for years and the bread always sells out. I get that one person found it sharp, but changing your whole routine for a single comment seems like overkill. Sourdough is supposed to have a strong character, that's the whole point. I'd worry you're just making it blander to please one person when most folks probably loved it the way it was.
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price.jake13d ago
Totally agree with you. My starter gets fed once in the morning and that's it, and the flavor is always deep and complex. Someone told me once it was too sour for them, but the next ten customers raved about it. Changing a proven method for one piece of feedback just throws everything off balance. You end up chasing opinions instead of trusting your own process. That strong character is what people come back for.
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