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That time a customer asked if my sourdough was 'real bread'
Honestly, it was a Saturday morning at the farmers market downtown, maybe six months ago. This older guy walks up, looks at my boules for a solid minute, then says, 'This sourdough, is it real bread or just something trendy?' I was holding a fresh loaf I'd baked at 4 AM, scored by hand, with a perfect ear on it. Tbh, I just stared at him for a second, then said, 'It's fermented for 18 hours, no commercial yeast, just flour, water, and salt.' He sniffed it and walked off without buying anything. Ngl, that comment stuck with me way too long. Has anyone else gotten weird gatekeeping about sourdough? Like, what even is 'real bread' supposed to mean?
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angela_park2mo ago
That 18 hour ferment is basically the whole difference between real bread and the fluffy grocery store stuff.
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