Had a customer tell me my sourdough was too sour, now I'm questioning everything

This lady at the farmer's market in Eugene last weekend bought a loaf, came back 10 minutes later and said it tasted like 'fermented gym socks'. I've been using the same starter for 2 years. Shortened my bulk ferment by 3 hours and cut the hydration down a bit. Made a test loaf this morning and now it tastes like plain bread. How do you balance that tang without losing all flavor?

3 comments

3 Comments

the_jennifer5d ago

My aunt used to make sourdough back in the 80s and she'd leave it on the counter for two days until it got that really sharp bite. People either loved it or said it smelled like a wet dog. I think you gotta pick a lane and stick with it, because trying to please everyone just makes bland bread.

grantnelson5d ago

@the_jennifer your aunt had the right idea with that two day counter sit. That sharp funk is what makes sourdough actually interesting. I tried a loaf once from a bakery that bragged about their "subtle" starter and it was basically just white bread with a fancy name. Like why even bother if you're gonna take all the character out of it lol. People who can't handle the wet dog smell should stick to grocery store bread, not try to water down a good thing.

the_reese5d ago

Right there with you. Made a batch last month and left it on the counter three days. My kitchen smelled like a barn but that bread had a bite that woke up your whole mouth. People who want mild sourdough are missing the whole point, might as well buy a bag of Wonder Bread. @grantnelson I swear the funkier the starter the better the crust gets.