Customer told me my sourdough was "too chewy" so I tried a different fold method

Honestly, I was annoyed at first but swapped from coil folds to slap-and-folds after her complaint and the crumb opened up way better. Anyone else get feedback that actually made your bread improve?

2 comments

2 Comments

butler.abby28d ago

Three weeks ago a woman told me my ciabatta was "gummy" and I was so offended at first, I almost didn't process it. But I let it sit and realized she was right about the texture near the bottom crust, and switching to a longer autolyse fixed it completely. I think it's really hard to hear criticism when you put work into something, but sometimes that one person is just saying what a bunch of other people were thinking but didn't say. In my experience, customers don't always know the right words but they feel the difference. That slap and fold method changed my whole process too, and I'm honestly glad that lady spoke up even if it stung at the time. Your mileage may vary but I'd rather have a cranky customer tell me the truth than let me keep making the same mistake.

wright.kevin28d ago

Kind of feels like changing your whole method for one person is a lot. Maybe the customer just prefers a softer bread, not better bread.