My sourdough got better after a stranger told me my crumb was 'too perfect'

At a farmers market stall in Portland last month, a guy who bakes at home said my loaves looked like they came out of a factory, and it stung, but he was right. I started cutting my bulk ferment short by 45 minutes and shaping with less pressure, and the irregular holes actually made the bread taste better to me. Has anyone else gotten a weird compliment that made them switch up a method they were proud of?

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