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Had a customer tell me my sourdough was too sour and it sent me down a rabbit hole
They said it tasted like a jar of pickles so I started experimenting with shorter bulk ferments. Cutting it back from 12 hours to 8 made a huge difference in the flavor, still got the crust I want. Anybody else had to dial back their tang after feedback?
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the_thomas1mo ago
my buddy runs a bakery down in portland and he had this lady return a loaf saying it gave her heartburn. he tried everything, finally just dropped his proof time by like 3 hours and now she buys two a week. customers are wild man.
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eva_garcia561mo ago
Nah, I kinda see it the other way actually lol. Shorter proof time means less fermentation which usually means less gut-friendly bacteria in the bread. Longer ferments break down the gluten and phytic acid more which is actually easier on digestion for most people. Heartburn from bread is usually from the yeast still being active or the person eating it too fresh. Your buddy might have just gotten lucky with that one customer but longer proof times generally make bread more digestible not less.
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