A customer in Boise told me my sourdough was too sour for his kids

I was delivering an order to a regular last Thursday, and he said his family loved the bread but the kids wouldn't eat it because it was 'too tangy.' He asked if I could ever make a milder version. I've always thought a strong sour flavor was the whole point, you know? It made me think maybe I've been baking just for myself and other bread nerds. I adjusted my starter feeding schedule to be less acidic, and the next batch was totally different, but his family bought two loaves. How do you all balance that classic sourdough taste with what people actually want to eat every day?

3 comments

3 Comments

val94920d ago

Wait, so @the_eric, you're still skipping feeds?

hayden_nelson8520d ago

My neighbor in Spokane said the exact same thing about my rye starter. I started doing a double feed with all white flour about 12 hours before mixing, and it really mellowed the bite. It still has flavor, but it's more of a background note that doesn't scare off the kids.

the_eric20d ago

So you're saying my starter's aggressive bite is basically my fault for being lazy? That tracks, I definitely skip feeds when I'm busy. Maybe I should try your white flour trick before my next loaf.