【独家专访】十年酸面团之路：在卷与不卷之间，这家面包店选择了坚持与“松弛”

Core Viewpoint - The article highlights the journey of "Settle&Sodough" and its founder, Lao Xia, emphasizing the evolution of sourdough bread in China and the challenges faced in establishing a niche market for this artisanal product [3][30]. Group 1: Background and Development - Sourdough bread has gained popularity in recent years, but Lao Xia has been researching and perfecting it for over ten years [3]. - Initially, the domestic baking market was dominated by soft European bread, with sourdough being largely overlooked [8]. - Lao Xia's fascination with the fermentation process and the unique characteristics of sourdough led her to experiment with it at home, despite the lack of resources and community knowledge [9][11]. Group 2: Product Innovation and Techniques - The bakery's product offerings are distinguished by their unique ingredient combinations and innovative fermentation techniques [13][22]. - Lao Xia has been exploring the application of rice koji, which enhances the natural sweetness of bread and improves texture, as part of her product development [22][25]. - The introduction of a "medium-temperature fermentation" method allows for precise control over the bread's acidity and flavor profile, showcasing a significant evolution in her baking techniques [25][36]. Group 3: Market Challenges and Reflections - The sudden surge in popularity due to social media exposure brought significant pressure on quality control and service, prompting Lao Xia to reflect on the implications of rapid fame for a small artisanal bakery [30][32]. - The article discusses the dual nature of increased visibility, where it can amplify both strengths and weaknesses, leading to a reassessment of priorities in the face of fluctuating market interest [33][36]. - Lao Xia emphasizes the importance of maintaining a consistent rhythm in baking, focusing on daily experimentation and refinement rather than being swayed by market trends [36][38].