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The bakery down the street keeps selling under-proofed sourdough.
The crumb is dense and gummy every single time, which tells me they're rushing the bulk ferment to meet demand. Has anyone else had to explain to a customer why proper proofing matters more than a fast turnaround?
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butler.brian24d agoProlific Poster
Yeah, I just tell them a rushed loaf is always a gummy loaf, it's not worth the trade-off.
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seanh9123d ago
Used to rush it until @butler.brian changed my mind.
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