Went to Norma's Cafe in Frisco the other evening. I've been to another location before for breakfast (which was fine), but dinner was not very good. However, their rolls were pretty good. They had this earthy/wild yeast flavor I've tasted in other "homemade" bread before. My grandmother's bread had a hint of it, but so has other bread I've had here and there over the years. I've even gotten some (not just rolls but sliced bread) of the same flavor at BBQ shacks.

I know flavor is hard to describe, but if anyone is familiar with the rolls at this place I think you'll know what I'm talking about. It isn't a sweet flavor but an earthy or wild yeast flavor. I'm wondering what it is so I can possibly add it to my bread. The sourdough I've tried to make doesn't really impart that kind of flavor. My bread (made with Saf Instant Yeast, btw), while good, has a very general taste to it. No strong, yeast flavor.

Any ideas?

Do you not think it's a result of the flour(s) being used? They could be mixing in some whole wheat, rye, etc into the dough to give it that earthy flavor. Sounds like you know bread so I'm sure you've already thought of this.

I haven't tried this myself but it could also be from a long cold proofing which supposedly enhances the flavor of fermentation.

Scotts Tot said:

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Do you not think it's a result of the flour(s) being used? They could be mixing in some whole wheat, rye, etc into the dough to give it that earthy flavor. Sounds like you know bread so I'm sure you've already thought of this.

I haven't tried this myself but it could also be from a long cold proofing which supposedly enhances the flavor of fermentation.

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Could be either of what you mentioned. As you allude to, could be unrelated to the yeast. You're right about the cold, too. I've had rye bread and didn't care for it, so I don't think its that flour. I don't think wheat flour gives off that kind of flavor (don't dislike wheat bread but don't love it). Besides, the rolls I ate the other day were white without any real hint of other flour types.

Any and all ideas, no matter how out there, are welcome. And yeah, I know a little, but don't think I have a great "breadth" of knowledge on the subject. (Pardon any pun).

After I posted, got to wondering if they add beer.

Could also be longer fermentation time. The longer it ferments the more flavor you get. The flavor difference when I do pizza dough overnight vs in a few hours is significant.

Beer in the batter was my first thought, but I also don't know anything about cooking but lots about beer.

Around the 3rd week of July, I began a sourdough starter in hopes of duplicating this. I've done one before with mixed results. This time I read (and watched on YT) everything I could about it. Through trial and error, I think I have the gist of that down.

The other day I made some bread with the starter. I used the King Arthur site sourdough recipe (mostly). It turned out...OK. Still not the flavor I was after, though the bread texture was not bad. The recipe mixed more than I wanted to bake at one time so I put half the dough in the fridge to make a day or two later. I was going to bake it for my sister who had surgery that week, but I ended up not going to see her. So I made it and it was...OK. I let it rise a little longer so it turned out slightly less dense than the first loaf, which was good. However, I did not notice any difference in flavor from leaving it in the fridge. I've done that before with other things and while others may notice a difference in flavor, I don't. It just causes more headaches as, particularly with a loaf of bread, it has to warm up, and then rise, taking several hours before you bake it. Not that you have to babysit it, but if I had to leave for the day, I couldn't mess with it. I'm sticking with the make it and bake it the same day from now on.

Tomorrow morning: sourdough waffles from the sourdough starter that would get thrown out!

If you want to know what I did with the starter, let me know. I'll be happy to divulge.