A customer told me my sourdough crust was 'aggressively crunchy' and now I drop the oven temp by 25 degrees for the final 10 minutes.

Has anyone else had to dial back the heat after similar feedback?

3 comments

3 Comments

Didn't you want that good crackle? I guess some people just want a gentler bite.

Guess I'm just weak. My teeth prefer a little give.

Wait, a gentler bite? That bacon was like chewing on a piece of wood.