A customer's texture complaint rerouted my whole sourdough method

A regular at my Farmers Market stand in Portland told me my loaves were too chewy, like bread you have to wrestle. I used to do a long cold proof, 18 hours in the fridge, thinking it built flavor. But she wanted a softer crust and open crumb, so I cut it to 12 hours and raised my hydration by 5%. The difference was night and day, the crust crackles but doesn't fight you. Has anyone else had to adjust their schedule just because one person spoke up?

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victor_butler27d ago

Funny how one customer can flip your whole process like that, same thing happened to me once.