Does flour affect flavor profile?


Ok, I've tried all the usual starters, pre-ferments, levain, etc, but for whatever reason, the 'flavor' profile of the final product always seems to be rather 'bland' and lacking flavor.

I've used King Arthur Bread flour for the last several years for all these different pre-ferments. So I guess I"m wondering if I might get a better flavor if I used some other flour...

I'm pretty happy with KAF Bread flour other than not getting much flavor in the end product, so this is why I'm asking if any other flours would provide a final better-tasting product.

Tory Glenn
posted over 2 years ago

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Tory what's your salt %? Do you add oil to your dough? A small amount of oil can add a little extra flavor to the dough. I like using all trumps it has a great flavor in my opinion.

Jeff S.
posted over 2 years ago

Hello, Jeff,

I don't know what the % of salt is, but I doubt it's much. I use 283 grams of flour, and about 1 tsp of salt. I do also use about 1Tbsp of olive oil.

- Tory   over 2 years ago


Can you share a recipe that you're using along with specifics? It's hard to make suggestions without the details.

Thumb raji
Raj Irukulla admin
posted over 2 years ago


I make only one pizza at a time, so the ingredients I use are as follows

283 grams of KAF bread flour
184 grams of water
1 tsp of IDY yeast
1 tsp of sugar
1 salt

Tory Glenn
posted over 2 years ago

tory: what kind of pie are you making? Are you using pizza bible and fermenting accordingly? Have you tried the master dough in PB? I've always used the same flour & now have tried others because of PB. All Trumps to me behaviors differently, but doesn't seem to affect flavor. If you use a different type of of flour-- whole wheat, for example, you could get an overwhelming flavor--depending on how much use. I agree w/jeff that you have to look into/adjusting the salt, sugar--you can use diastatic malt or honey as well as different types of salts and amounts. Are you using kosher salt, sea salt, or table salt? Also, the ferment time and soaking your flour in water for 20 minutes will help draw out its flavors. I agree w/Tony, though, that the dough shouldn't be so flavorful that it takes away from your other ingredients.

- Maria   over 2 years ago


Tory, your ingredients and amounts look okay to me. I prefer other flours, but King Arthur Bread Flour is very high quality and you shouldn't be having an issue with taste because of it.

What are you doing as far as starters and fermentation? Knowing the time and temp would be useful. I suspect it has more to do with rise time and temperature than the flour.

Thumb raji
Raj Irukulla admin
posted over 2 years ago


Hi tory,
so 1 tsp of salt is around 2.3grams and that is about 0.8% compared to your flour. I personally try to get around 1.5 to 2% salt. 2% would be around 6grams, that little extra salt might pull out the flavor your looking for. Also Raj is right are you room temp or cold fermenting the dough and for how long? a 48 hour cold ferment dough has extremely more taste than a 24 hour cold ferment or a 8-12 hour room temp dough. I would try upping the salt a tad more and cold ferment your dough, if you are not already. Maria also makes a good point by letter the dough autolyse.
Hope this helps!

Jeff S.
posted over 2 years ago


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