Whole grain flour suggestions to boost flavor?
I have been baking sourdough loaves that are about 80-90% whole grain, using a combination of flours ordered directly from mills (Central Milling, Janie's Mill, Barton Springs Mill, Lindley Mills). Flours include:
White whole wheat
Type 110 (high extraction)
I feel like I'm doing well on the texture and crumb front, but I always feel like there's something missing when it comes to flavor. I'm feeling like everything is a little bland or alike. Does anyone have suggestions for new types of flour to try? I did experiment with Rouge de Bordeaux flour but it was too cinnamon-y for me. Thanks for any ideas!