PSA: Overheard a customer at the farmers market say they'd never buy a sourdough loaf again because it was 'too sour'.

It made me realize we might need to explain our fermentation times on the label, like '18-hour cold ferment' so people know what to expect. Anyone else run into this with customers not understanding traditional methods?

3 comments

3 Comments

cameron41620d agoMost Upvoted

Ever tried explaining starter to someone?

paulmartin20d agoMost Upvoted

36 hour ferment, @cameron416, and they still complained?

bettywilson20d ago

My friend had a lady return a loaf last week saying it tasted like vinegar, lmao. She'd been doing a 36 hour ferment for extra flavor. Had to explain that's the whole point of sourdough, it's supposed to have that tang. The customer just wanted plain white bread in a fancy shape. Putting the ferment time right on the tag is a solid idea, gives people a heads up before they buy.