A regular at the cafe told me my sourdough was 'too sour' and it made me think

For months, I was proud of how tangy my loaves were, thinking that was the goal. This customer, who buys a loaf every Friday, said it was great but sometimes overpowered his sandwiches. I took it to heart and started cutting my bulk ferment time by about an hour, from 5 hours down to 4 at room temp. The crumb is still open, but the flavor is milder and more balanced now. He came back last week and said it was perfect. Has anyone else adjusted a recipe based on a single piece of customer feedback?

3 comments

3 Comments

the_mary2mo ago

Changing your whole recipe for one guy seems a bit much.

jackson.jenny2mo ago

My aunt did that for years.

cole_davis471mo ago

I remember reading an article about how people adjust family recipes over time. It made a good point about food being a way to show care, even with small changes. @the_mary has a fair view too, it can feel like a lot of work for one person's taste. In the end, maybe it just depends on how much the tradition matters to you versus making a guest feel welcome. My own grandma would never change her pie recipe, but she'd make a separate small dish if someone asked.