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My neighbor's sourdough critique shook my whole process
So I've been baking this same sourdough recipe for like 2 years, got it to a place where I thought it was perfect. Then my neighbor, who owns a bakery in Portland, tried a slice at our block party and said the crumb was too dense and I should drop my hydration to 70% and stop kneading it like a madman. Hit me weird because she didn't even sound mean, just matter of fact. I tried her advice last Saturday with my usual 500g flour batch, and the texture genuinely came out lighter, like night and day. Now I'm second guessing every loaf I've ever gifted to people, was I the only one blissfully wrong for that long? Has anyone else had a pro casually dismantle their technique and turn out to be right?
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