Pro tip: a customer's blunt note made me rethink my sourdough scoring

A regular at my pop-up in Portland left a comment card saying my loaves looked 'messy' and the cuts were too shallow. I realized I was rushing the final step. Now I use a fresh, sharp lame and make sure each score is at least a quarter inch deep. Has anyone else gotten a piece of feedback that totally changed a small part of your process?

3 comments

3 Comments

ryan_smith3718d ago

A quarter inch? That's crazy deep.

anthony16520h ago

But honestly, sometimes that blunt feedback is just wrong... like @ryan_smith37 said, a quarter inch seems way too deep, you'd deflate the loaf. Some customers just have a personal taste thing, not a real flaw. I had a guy tell me my bagels were too chewy... that's the whole point. You can't please everyone, and changing your process for one opinion might just make things worse for everyone else who liked it before.

jessicahill18d ago

It's funny how a single piece of direct feedback can cut through the noise. We get so used to our own routines that we miss the small, obvious flaws. That kind of clear, outside observation is a gift, even if it stings a bit at first. It shows someone cared enough to want your work to be better. You see it everywhere, from cooking to writing code. A fresh pair of eyes often spots the simple fix you've been blind to for months.