Serious question, is anyone else tired of hearing that sourdough is always better?

I ran my bakery for a month using only my sourdough starter and then switched to a good commercial yeast for the same period. The yeast breads sold out faster and got more repeat customers because the flavor was more consistent. When did we decide that more work automatically means a better product?

3 comments

3 Comments

jade_king28d ago

Yeah, I was totally in that sourdough camp before too.

simonlee28d ago

So your customers actually preferred the yeast bread? Did you tell any of them it was a different process, or did you just let the results speak for themselves?

the_taylor28d ago

Interesting question. Did you track if that preference held up over multiple visits, or was it just a first impression thing? I'd wonder if the novelty wore off once people got used to the new version.