The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour

flounder's picture
flounder

flour

Hi,

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.