Perfect Pairings & Recipes for
Dough

Top flavour pairings and recipes for dough, according to analysis of thousands of recipes.

Dough instantly conjures the embrace of wheat and the kiss of starch, but beneath its sourness lies a complex symphony of subtle flavour notes, such as yeast, lactic acid, and hints of vinegar. These are the notes that lend it such remarkable, resonant depth. The key to finding the perfect pairing for dough is understanding how these notes harmonise.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how oregano's rosmarinic tones can awaken dough, or how sage's rosmarinic notes create an unexpectedly harmonious bridge with the grainy sweetness.

An ingredient's flavour stems from its core characteristics, such as acidic, earthy, or nectarous, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.

Unlocking Flavour Combinations

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Wheat Notes

Our analysis shows that the flavour of wheat is strongly associated with the flavour of rosemary. This suggests we should look for ingredients with a rosemary flavour, such as sage, when pairing with the wheaty accents of dough.

The recipes below provide inspiration for pairing dough with sage.

Harmonious Flavours Of Dough

Just as our analysis revealed that wheat and rosemary flavour notes combine harmoniously, we can identify the full profile of flavours that harmonise with each of the flavour accents present in dough. For instance, the starchy accents of dough are strongly associated with buttery and milky flavours.

The accents complementary to the various aroma accents of dough can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of oregano offers many of the notes complementary to dough, including rosemary and sage aroma accents. Because the flavour profile of oregano has many of the of the features that are complementary to dough, they are likely to pair very well together.

The chart above shows the unique profile of oregano across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with dough.

Recipes That Pair Dough With Oregano

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of dough, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of dough, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to dough.

What To Drink With Dough

The rosemary notes in les baux de provence make it a perfect pairing with dough. Likewise, the rosemary flavours in pays d’oc create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of dough below.

Which Fruit Go With Dough?

Choose fruit that enrich its starchiness or anchor its sharp acidity. Green tomato offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Grape tomato add a gentle, oniony brightness, while red bell pepper introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with dough's sharpness. The addition of green grape, with its subtle hexenal notes, can complement the vinegar beautifully. Mixed berries bridges earthiness and citrus zest, while avocado lends a fresh aroma.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Dough), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.