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Possibly because we get to compare our efforts so much more easily, and there are defined things to aspire to - spring, open crumb, ear etc etc. Also I assume bread making was a regional oral tradition, and people would have to use the local yeast and local grains, yet now we source ingredients from further afield.
It’s also a constant game of how can I improve it, and learn to take into consideration different atmospheric conditions, grains/flours, starter make up etc etc. Perhaps I should vary my flour mixes less to get greater consistency and then modify one factor at a time to improve my loaves.
dancing james
I find it funny how we all have issues with sour dough at some point in the learning process. Yet it’s been made for thousands of years.