Watched a bakery close after 40 years, made me rethink my bread recipe

I stopped by Miller's Bakery in Scranton last month before they locked the doors for good, and the owner told me they never changed their sourdough starter since 1984. That got me thinking about how I've been tweaking my own recipe every few months chasing trends like tangier flavor or crustier tops. Do you stick with the same formula for years or is constant change just part of the job now?

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