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Heard a customer say our sourdough was 'too sour' and it got me thinking
I mean, some folks want that real tang, but others prefer a milder loaf. We've always done a 72-hour cold ferment at the shop, but maybe we should offer a 48-hour option too? Where do you all land on balancing sourdough flavor for different customers?
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susan64920d ago
You know, I heard a customer say that exact thing last week, "too sour". It really does split the room. I like the idea of two clear options, like bell.felix said. Some of my regulars would be lost without that strong bite, but my grandkids won't touch it. Offering a choice just seems like good sense.
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Honestly, we started offering two different ferments last year for that exact reason. The long one for the sour fans, and a shorter room temp one for people who want that softer, wheaty flavor. It was a bit more work at first, but labeling them clearly as "bold" and "mild" helped a ton. We sell out of both now, so it seems like customers just want to know what they're getting into.
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That's a smart move, @bell.felix, but calling the shorter one "room temp" might be a little misleading for new bakers. Even a "mild" ferment usually needs SOME warmth to start, right? I found just saying "12-hour ferment" and "36-hour ferment" on my labels cleared up any confusion about the process. People really do just want clear facts.
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