BRD,
I ran your numbers through the forum's preferment dough calculating tool at
http://www.pizzamaking.com/preferment_calculator.html, and if I got all of the math right, your recipe looks like this:
Total Formula: Flour (100%): Water (67.4859%): Salt (1.81043%): ADY (0.46445%): Total (169.76078%):
Preferment: Flour: Water: Total:
Final Dough: Flour: Water: Salt: ADY: Preferment: Total:
 610.35 g  21.53 oz  1.35 lbs 411.9 g  14.53 oz  0.91 lbs 11.05 g  0.39 oz  0.02 lbs  3.25 tsp  1.08 tbsp 2.83 g  0.1 oz  0.01 lbs  0.75 tsp  0.25 tbsp 1036.13 g  36.55 oz  2.28 lbs  TF = N/A 15 g  0.53 oz  0.03 lbs 15 g  0.53 oz  0.03 lbs 30 g  1.06 oz  0.07 lbs
595.35 g  21 oz  1.31 lbs 396.9 g  14 oz  0.88 lbs 11.05 g  0.39 oz  0.02 lbs  3.25 tsp  1.08 tbsp 2.83 g  0.1 oz  0.01 lbs  0.75 tsp  0.25 tbsp 30 g  1.06 oz  0.07 lbs 1036.13 g  36.55 oz  2.28 lbs  TF = N/A

From the additional information you provided, I calculated the amount of starter you used and it represents about 4.9% of the weight of the formula flour. I think the reason why you did not get much flavor in the finished crust is because the activity of the ADY (almost 0.50% of the formula flour) overtook and overwhelmed the activity of the starter to the point where the starter contributed little to the flavor of the finished crust. To get more crust flavor, you could 1) dispense with the ADY and use a long room temperature fermentation (you might need more starter depending on its strength and its state of readiness), or 2) dispense with the ADY and use a lot more starter culture, in a preferment quantity. It is also possible to use a preferment quantity of your starter culture, a room temperature fermentation, a cold fermentation, and a final room temperature rise. I am sure that there are other possibilities. By preferment quantity, I am thinking about 1520% of the formula flour, although it can be higher or lower depending on your dough formulation and desired end results.
As for your procedure in making the dough, it is usually recommended that the ADY be rehydrated in a small amount of water at around 105 degrees F for about 10 minutes before adding it to either the rest of the formula water or to the rest of the ingredients in the mixer bowl. Adding the ADY dry (nonrehydrated) to the mixer bowl will inhibit the performance of the ADY. However, it can prolong the window of usability of the dough, possibly several days longer than the 23 days you used. The longer fermentation time might allow more byproducts of fermentation to be produced to contribute to crust color development, flavor and aroma. I have used ADY dry in special cases but I normally don't recommend it to others because of the high probability for failure if misapplied.
Your total formula hydration (around 67.5%) for the KABF is several percent higher than the rated absorption value for KABF (about 62%), but if you have not had any problems working with a dough at about 67.5% hydration, then I think you should be OK.
Peter