A customer told me my sourdough crust was 'like biting a roof shingle'

They said it straight up after buying a loaf at the farmers market last month. I was just letting it bake a little longer for more color, but that comment made me check my oven temp with a second thermometer. Turns out my old one was running almost 25 degrees hot. Now I pull my batards 5 minutes sooner and the crust is way better. Anyone else have a harsh critique that actually helped?

2 comments

2 Comments

emmam6720d ago

Got a lady who said my cinnamon rolls were dryer than week-old toast. Hurt at first, but she was right. I was overworking the dough trying to get it perfect. Started mixing just until it came together, no more. Total game changer, they're so soft now. Sometimes you need that blunt honesty.

umac7120d ago

Honestly, I'd rather have a kind tip than a brutal roast.