Discouraged in the Southeast
I have been at this for an arguable short time - A total of 6 rounds of bread baking. I am have studied these posts, The Bread Bible (library copy), and Breadbaker's Apprentice. I have been successful with the crust and crumb in the French Bread and Pain de Campagne recipes in BBA - but the flavors are just not there. I am mixing long enough - the dough is passing all tests. I am using Bob's Red Mill Organic, and King Arthur. I am a "foodie" - above average in the kitchen - I know how to follow a recipe. The bread is very bland. If this is the best I can hope for - then I am in trouble. I think it has something to do with the region I live in. Northern California had bread that was heavenly - The NE has wonderful bread. But the South must be known for it's bisquits for a reason. I know there are bakers here that have mastered the best possible flavors - but they are not to be found in any of the recipes I have found.
The sourdough starter in Gaarp's sourdough starter 101 has also been a failure. Two tries - but three could be the charm.
I will keep at it - my quest shall not be truncated!!!