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Had a chat with a pastry chef at a farmers market and she said my sourdough was overproofed by like 2 hours
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taylor.mary2mo ago
Tell her she's wrong, that crust looks perfectly dark and blistered to me.
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the_miles2mo ago
What is it with people and their obsession over perfectly tan crusts anyway? I mean, my last loaf came out looking like it had a run-in with a charcoal briquette and I still called it "rustic artisanal bread." Honestly, the darker the better in my book, gives it that nice smoky flavor I can never get right on purpose. I bet her husband's just jealous because his sandwiches never look that cool.
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