Re: I need help getting better (any) flavor in my thin crust

vcb,

I actually had made a dough with 2% salt the other day and cooked it yesterday. I’ve gone beyond 2% in the past and it just tastes saltier. I am looking for more aroma, and I don’t think salt is the culprit though I appreciate the post.

My dough smells sour/acidic. I understand a little sour smell is to be expected, but shouldn’t it smell more like beer? It’s not goop when I roll it out, but it is wet and airy. Are these signs my dough is fermenting too long/quickly? Will a dough lose its flavor/aroma if left for too long?