The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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flounder's picture



I've been making bread for about two weeks and am doing pretty well with the basics.  What I'd like now is a way of flavouring the actual dough.  It's easy enough to add things like seeds or dates and walnuts, but I feel that there should be more flexibility by treating the flour, or the sponge perhaps, to give a nice background taste.

Any advice gratefully received.