Bread possesses different flavors and the difference in flavor depends upon the amount of soluble carbohydrates and the quantity and especially quality of gluten contained in a flour. It also depends upon the process of fermentation and general manufacture employed as well as on the ingredients and amount of various ingredients added to a dough. The most important among these ingredients are the amount of salt and Yeast used.

Without a goodly amount of salt, the palate can not recognize the flavor; without it the bread would be insipid.

A goodly amount of salt requires a goodly amount of Yeast. Plenty of salt and Yeast assure best results.

Some of the chief causes for bread lacking in flavor are: Insufficient salt, insufficient Yeast, or doughs that are carried too long or too warm, or both.