Just heard a customer at my shop call my sourdough 'too chewy' and it got me thinking

This guy was telling his friend he wanted a softer loaf, more like the stuff from the grocery store. I've been baking this same recipe for 8 years, with a 72-hour cold ferment to get that perfect open crumb and crust. It made me wonder if I'm too stuck in my ways, chasing a 'perfect' loaf that some folks just don't want. Maybe I need to offer a softer option on the side. Has anyone else had to change their classic bake for what customers actually ask for?

3 comments

3 Comments

jessica_hernandez1716d ago

I mean maybe you're just too good for grocery store tastes, idk.

-1

wilson.kelly16d ago

Jessica's comment hits on something I see all the time. People act like paying more for basic stuff makes you smart. It's the same with bottled water or plain t-shirts. They think the price tag itself is the quality.

finleyh894d ago

My grocery store coffee tastes like burnt dirt, honestly.