One comment about my proofing times changed my whole bread routine

A customer at the farmers market told me my sourdough was dense and chewy, so I knocked 45 minutes off the final proof at 72 degrees and now the crumb opens up way better, has anyone else adjusted based on random feedback and regretted or loved it?

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morgan_king361mo ago

Whoa, hold on. I totally get why you'd want to trust a customer, but that's a classic mistake. That person bought your bread, they didn't bake it, so their taste is just one random opinion. You probably just made your loaf less airy and more gummy, honestly. I've seen people chase feedback like that and end up with bread that looks great but has no chew at all. If I were you, I'd go back to your original proof time and maybe ask a few other regulars what they think before you change the whole recipe again. That one comment might have cost you the very thing your other customers loved.

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