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Hit 600 sourdough loaves sold from my kitchen in Boise, and honestly the number bugs me
Everyone keeps telling me to celebrate, but that 600 is exactly when my starter started tasting flat and I had to toss two whole batches. Curious if other home bakers have hit a point where scaling up quietly wrecked their flavor before they even noticed?
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beth_reed4d ago
Is it weird that this reminds me of how a band's live show changes once they get big? Small club, they play loose and take chances, then suddenly there's a set list and a click track and the magic just drains out. Same with your starter, it sounds like. The thing that made it good got lost in the shuffle of keeping up. Small and slow might just be where the flavor lives.
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