February 10, 2021 - 4:52pm
For best flavor... Flour or Add In
This is probably one of those “Ask ten bakers and get ten opinions” type questions, but here goes...
With grains where you have a choice (oats for example), do you bring out the flavor of that grain more by using the flour or by doing an add-in (assuming equal percentages of the grain in the final dough).
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My two cents is that whatever processing the grain receives prior to use has a strong correlation to its flavor contribution. Example: toasting a grain before using it will modify and intensify its flavor. Or, grinding to a meal or a flour will provide more surface area than flaking, which could enhance enzymatic modifications with, presumably, more effect on flavor.
Paul
... and you added another element I hadn’t considered: toasting. I’ve got a recipe I’m toying with, and I guess I’m going to have to make about six versions of it to see which one I like best!