Heard a customer say my sourdough was 'too tangy' and it stung

She grabbed a loaf of my jalapeno cheddar too and said it looked dry. I proof it at 80% hydration, not dry at all. How do you handle customers who don't get what rustic bread is supposed to be?

2 comments

2 Comments

wrenstone1d ago

Wow are you kidding me, 80% hydration is not dry at all...

sethc121d ago

That 80% dough is basically a puddle with flour mixed in, not dry at all. It's funny how people use the word dry for totally different things. My neighbor calls his lawn dry if it hasn't rained for two days, but then lets his sprinklers run for an hour. Same with people who say their job is dry but they just mean boring, not literally lacking moisture. We do this with all sorts of words, like calling food spicy when it's just a little pepper flake. I guess it's just human nature to stretch words until they mean whatever we want them to mean. Makes having actual conversations a real mess sometimes.