This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
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.