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A customer in Seattle told me my sourdough was 'too sour'
They said it at the farmers market last Saturday, right after buying a loaf. In my experience, that's just how a proper long-ferment tastes, but it made me wonder if I should adjust my starter feeding for a milder flavor. Do you tweak your process based on customer comments, or stick to your recipe?
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karenbailey6mo ago
My neighbor down the street said the same thing about my rye starter last month. I told her that's the point of a 72-hour ferment in my cool basement. Some folks just expect that bland grocery store taste. I keep my feeding schedule tight and won't change it for one comment, but I did start putting a small sign on my table that says "traditional sourdough" to set expectations.
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henryt186mo ago
That 72 hour ferment is impressive, but a rye starter itself doesn't need that long to get sour. The sour flavor comes from the acid in the starter, not just the ferment time. A rye starter is usually more active and can make a loaf fully sour in a standard 8-12 hour bulk ferment. The long time in your cold basement is more about developing other complex flavors and the crumb structure. It's a great method, but the sign is still a good idea for people who only know mild bread.
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miles_robinson204mo ago
Wait, 72 hours in a cold basement?!
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zara_sanchez6mo ago
Love the sign idea! @karenbailey, you're so right that people are just used to that super soft bread. A real sourdough has way more flavor, and that long ferment is what makes it special. It's smart to set those expectations up front so they know what they're getting. Some people might never like it, but that's okay, more for us!
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