Jan 15 • 🍞CRUMB NOTES/CONVOS
🍞Crumb Note - That Sourdough Flavor
Slowing down improves flavor!
Longer fermentation gives bread more time to develop flavor. That’s the simple truth.
As dough ferments slowly, yeast and bacteria create organic acids and other compounds that add depth and complexity. Shorter ferments still rise and bake just fine, but the flavor usually stays more mild and straightforward.
That deeper, tangier profile isn’t everyone’s favorite — and that’s totally okay. Some bakers (and eaters) truly prefer a softer, gentler flavor. I'm a little in between lol
Fermentation time isn’t the only thing influencing taste. Flour choice, starter ratios, temperature & other factors also play a role! Time is just one of the bigger knobs you can turn⚙️
✅️Crumb Table check-in:
Do you prefer mild and cozy… or bold and tangy?🍞😋
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🍞Crumb Note - That Sourdough Flavor
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