A customer told me my sourdough crust was 'like chewing a boot'

They were right, I was over-proofing it by almost two hours. How do you nail that final proof time for a crisp but not tough crust?

3 comments

3 Comments

Boot leather is a tough flavor profile to master.

Remember my buddy who tried to age his own whiskey? He left it in a cheap cask that tasted like a tire fire. We called it his boot leather batch.

My cousin's first homebrew stout had that exact problem. It was like licking a work boot. He never tried barrel aging again.