Pro tip: a customer at my bakery said my sourdough tasted just like her grandma's from Naples, Italy.

She described the specific chew and tang, which made me realize I might be over-proofing my loaves slightly to chase that exact texture. Has anyone else had a moment like that completely shift their technique?

3 comments

3 Comments

young.nora4d ago

My old neighbor in Chicago would always say my tomato sauce was too sweet. I kept adding sugar to balance the acidity. Turns out she was tasting my cheap canned tomatoes, not the sugar. Switched brands and she stopped complaining. Sometimes the critique is right but the reason is totally wrong.

the_viola4d ago

I once argued with my husband for a week about the laundry smelling weird before we realized it was just a new dryer sheet.

rubyshah4d ago

Had a client tell me my grout lines were too perfect, looked fake. They wanted that old world, slightly uneven look. I was using spacers for everything. Now I freehand the lines on certain jobs, just eyeball it. The feedback was about the feel, not the actual spacing. Changed my whole approach.