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Customer at my farmers market booth told me my sourdough was "too sour to be real sourdough" and I've been thinking about it for 3 weeks
She grabbed a loaf, sniffed it hard, and told me real San Francisco sourdough should smell like yogurt and vinegar, not just vinegar. I've run the same 12 year old starter since my uncle gave it to me in Modesto back in 2011, and it smells the same as it always has, so now I'm second guessing everything. Anyone else ever get a weird critique from a customer that made you rethink your starter or your bulk ferment times?
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the_max10d ago
Your uncle's Modesto starter has been doing its thing since 2011 and suddenly a rando at a market with a yogurt-and-vinegar rulebook is the authority on what real sourdough smells like. If anything she just proved it's working, because a 12 year old starter that still smells like pure vinegar is doing exactly what it's always done.
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