04/20/2026
Couple of notes: fresh blueberries will throw off your moister. Sourdough is extremely sensitive to heat and moister levels (due to the ferment process) if you fail to take this into account you are going to get soggy or dry bread.
Thank you for coming to our Ted talk
-Dough Bros-
Bought this **lemon blueberry loaf** at a farmers market and I’m honestly so disappointed 😩🍋🫐🍞 I love sourdough bread, so when I saw this loaf I was expecting something fresh, flavorful, and actually baked through… not this sad little letdown. This is way beyond “just pop it back in the oven” or “toast it and it’ll be fine” territory. At **$15**, I really expected a loaf that was worth bringing home, and instead I ended up feeling like I wasted my money 🫠
I did contact the baker to let her know that I either need a replacement loaf or my **$15 back**, because this just isn’t acceptable. I’m not trying to be dramatic, but if you’re charging farmers market prices, the bread should at least be properly baked and enjoyable to eat 😬 Fresh bread is supposed to feel like a treat, not a gamble.
What makes me extra sad is that I genuinely love supporting local bakers and buying sourdough at markets 💛 But moments like this make it feel like such a risk every time. From the outside, a loaf can look beautiful, and then you get home, cut into it, and realize it’s nowhere near what it should be 😭
So now I’m wondering… **how do you all pick out a good loaf of bread?** Are there signs you look for before buying? Weight, crust, smell, texture, how it sounds when tapped? I feel like I’m guessing every time, and clearly I need a better system because this is getting expensive 😂🥖✨
