Overheard a customer call my sourdough 'too sour' for the first time

I was working the counter at my pop-up in Tacoma last Saturday. A woman bought a loaf of my country sourdough, the one with the 72-hour cold ferment. She came back an hour later, not mad, just confused. She told her friend, right in front of me, 'It's good, but it's just too sour for a sandwich.' I've been making that recipe for three years, same starter, same process. Never got that note before. It made me stop and think. My idea of a perfect tang is clearly not everyone's. Maybe I've been baking for my own taste, or for other bakers who get it. How do you guys find that balance? Do you tweak your fermentation time based on who you're baking for, or stick to your guns on what you think is right?

2 comments

2 Comments

river_hart188d agoTop Commenter

Ever think about offering two versions? I had a similar thing happen with my rye. I kept my main recipe the same but started a second batch with a shorter ferment for people who want less bite. It lets me keep my style but still brings in customers who might not like the strong stuff.

noahcampbell8d agoMost Upvoted

Man, that's smart. It's like how every coffee shop has regular and light roast now. People act like they want one perfect thing, but really they just want options that feel made for them. You keep your original vision but stop fighting human nature.