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A customer in Portland said my sourdough crust was too thick and chewy
They told me point blank it felt like eating a tire. I used to bake my loaves at 450 degrees for 40 minutes, thinking that was the standard. Now I drop the temp to 425 and pull them out at 35 minutes, which feels way too early. The crust is thinner and crisps up better without being tough. Anyone else adjust their bake time based on a single piece of harsh feedback?
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drew_reed624d ago
Harsh feedback often points to the one thing you need to fix.
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mila_murphy215d ago
Got a similar comment once that my bagels were like hockey pucks. Took me a while to accept they were right. Lowering the temp like you did really is the key for a better crust that still has some bite without being tough.
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