Sourdough Inclusions: What to Add to Your Bread & When
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Sourdough Inclusions: Learn what to add and when to create flavorful, textured, and unique sourdough bread every time you bake.
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Homemade sourdough bread is delicious on its own, but adding a few extra ingredients can really boost its flavor and make it more nutritious.
The possibilities are endless really! Sweet or savory, adding inclusions to your sourdough bread bring a whole new flavor profile to you bread experience.
If you’re in the mood for something savory, then you have to try my Roasted Garlic & Rosemary Sourdough Bread recipe. Cheddar, parmesan, Gruyère, Asiago, or mozzarella cheese can give your bread a rich, savory kick! Fold them in for a gooey, melty texture, or sprinkle them on top for a golden, crispy crust.
Sun-dried tomatoes and green chiles bring heat and a savory twist. And for a lighter touch, lemon zest, fresh herbs, and black pepper can brighten things up.
And don’t forget about the crunch! Poppy seeds, black sesame seeds, and pumpkin seeds add texture and visual appeal. Sprinkle them on top before baking for a decorative finish, or mix them in for flavor throughout.
If you’re craving something sweet, try adding pumpkin puree, cranberries, chocolate chips, white chocolate, or even a touch of cocoa powder. It’ll give your bread a delicious, sweet twist!
Let’s dive in and see how to jazz up your sourdough for a happier, healthier life!
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What Makes Sourdough Recipes Great?
Sourdough bread is something special. The flavor and texture are unlike anything else, and it’s easy to see why people love baking it. Here’s what makes sourdough recipes so great.
Natural Flavor Development
Sourdough gets its flavor from the natural fermentation process. Wild yeast and lactic acid bacteria work together to break down the sugars in the dough. This slow fermentation gives the bread that deep, tangy taste that’s a lot richer than bread made with regular yeast.
Generally, the longer it ferments, the more intense the sourness. You can play around with the fermentation time to get the flavor just how you like it, but you can’t ferment it forever!
Better Digestibility
Sourdough is easier on your stomach than regular bread because of the long fermentation process. As the wild yeast and bacteria break down the gluten and phytic acid, it makes the bread way easier to digest. If you’ve got mild gluten sensitivities or digestion issues, sourdough can be a better choice. Plus, the fermentation helps your body absorb nutrients like zinc and magnesium, so it’s actually more nutritious too.
You Can Do So Much With Sourdough
Sourdough is super versatile. You can make everything from pizza dough and crackers to pancakes and waffles with it. The tangy flavor works with both sweet and savory stuff, so it’s not just for bread. Whether you want something familiar or want to try something new, sourdough gives you a lot of room to get creative in the kitchen.
Basic Ingredients
Sourdough keeps it simple with just flour, water, salt, and a starter. There are no preservatives or artificial ingredients like you find in store-bought bread. You can also use high-quality flour or go with organic and whole-grain options for a healthier loaf. With so few ingredients, the process is easy and straightforward, giving you the satisfaction of baking with less hassle and a cleaner result.
What Are Sourdough Inclusions?
Sourdough inclusions are ingredients added to the sourdough dough either during stretch and fold or while shaping the loaf to give the bread extra flavor, texture, or both.
Common additions include things like cheddar cheese for a rich, savory taste, or sunflower seeds for a crunchy bite.
Other savory favorites include:
- Kalamata olives which adds a salty, briny flavor and a Mediterranean touch.
- Fresh herbs like rosemary or thyme also make great additions, infusing the sourdough loaves with a fragrant, savory twist.
- Parmesan Cheese, which brings a salty, umami richness
- Jalapeños Peppers, for a bit of heat in every bite.
- Roasted Garlic brings a caramelize and aromatic flavor to your loaf
Sweet mix-ins could include:
- Pumpkin puree which gives your sourdough a soft crumb, a hint of sweetness and a beautiful color!
- Fresh or Dried Fruit for pops of sweetness and color.
- Chocolate Chips – white, milk, semi-sweet or dark, any of them will do.
The cool thing about sourdough inclusions is that they’re easy to mix in, letting you play around with tons of flavor combinations in your kitchen.
When to Add Sourdough Inclusions
Adding inclusions to your sourdough bread may seem intimating at first, but I’m here to share with you just how easy it truly is!
There are two popular methods of when to add the inclusions so that they get spread through the dough evenly.
Most often, inclusions will be added to the dough either during the step of stretch and folds or while you are shaping your sourdough loaf using the lamination method.
Stretch and Fold
The easiest way to add inclusions in your dough, especially for sourdough beginners, is while you perform your stretch and fold. Typically, I like to add my inclusions during the second round of stretch and folds. That way the mi-ins continue to be mixed throughout the dough during the remaining stretch and folds.
To do so, sprinkle the inclusions on top, and continue to do the same stretch and folds as before. This works great for extras that won’t mess with the dough’s structure.
Lamination
If you’re working with heavier additions like nuts, fresh or dried fruit, or cinnamon sugar fillings, lamination is the way to go.
Once the dough has completed its bulk fermentation, gently stretch the dough into a large rectangle. Be careful not to stretch any sections of the dough too thinly, as the inclusions will break through.
Sprinkle half of the inclusions over the dough. Next, take the left side of the dough and fold it towards the middle. Spread 1/2 of the remaining inclusions on top of this new section.
Finally, take the right side of the dough and fold that towards the middle on top of the last section, like a tri-fold. Spread the remaining inclusions on top. Now, roll up the dough, starting with the part of the dough closest to you and shape into your desired shape.
It’s best to add delicate ingredients like fresh fruit or sticky ones like honey-soaked nuts during lamination. This keeps them from getting smashed or interfering with the dough’s structure early on.
Troubleshooting for Inclusions
Inclusions can cause problems in your dough, but a few simple adjustments can save your loaf.
Moisture
A common challenge for home bakers is extra moisture. Inclusions like fresh fruit release water as they are incorporated into the dough, which can throw off the dough’s hydration and make shaping harder.
You can solve this by adding fresh fruit while you shape your loaf through the lamination method.
Cinnamon-sugar fillings also cause issues, as the sugar draws moisture from the dough.
To avoid sticky spots, keep the filling thin and evenly spread. I also add flour to the filling mixture to help absorb some of that extra moisture that the sugar will draw out of the dough.
Slow Down Bulk Fermentation
Some ingredients, like cinnamon or coffee, can really slow fermentation and hinder the dough’s rise. The fix is simple: add them during lamination instead of mixing them in. This lets your dough retain the flavor while rising properly during the bulk fermentation.
Too Many Inclusions
You can have too many inclusions in sourdough. Piling them on can mess with the rise and cause uneven baking. Aim for about 15-20% inclusions based on the flour weight, and spread them out evenly when you’re stretching, folding, or laminating to keep them from clumping.
These quick fixes make working with inclusions much easier and help you bake a loaf that’s both flavorful and well-structured.
5 Sourdough Recipes You Have to Try with Awesome Inclusions
If you’re looking for sourdough additions so you can switch things up a bit and up your sourdough game, these four recipes are a must-try. Each one features unique inclusions that take your bread to the next level.
Whether you’re craving something savory like garlic and rosemary or something sweet like blueberry and lemon, there’s a recipe here for every craving!
Recipe #1: Garlic & Rosemary Sourdough Bread
This Roasted Garlic and Rosemary Sourdough Bread is a true flavor bomb. It takes classic sourdough and boosts it with roasted garlic, adding a rich, sweet aroma as it bakes. The savory garlic blends perfectly with fresh rosemary, which adds a piney, citrusy note to balance the richness.
The Asiago cheese melted into the dough gives it a nutty, sharp flavor that complements the garlic and rosemary, while also adding a creamy texture. If you prefer, Gruyère works too, offering a slightly sweeter flavor that still pairs wonderfully with the other ingredients.
This bread is perfect for pairing with soups and stews, or sliced thick to make a delicious grilled cheese sandwich.
Every bite brings something special, making this homemade bread a standout favorite for any occasion.
Recipe #2: Chocolate Espresso Sourdough Bread
This Double Chocolate Espresso Sourdough Bread is packed with flavor. Espresso powder helps to enhance the chocolate flavor, and high-quality dark chocolate chunks create rich pockets of chocolate that pair perfectly with the tangy sourdough and espresso bitterness.
You can also add ground cinnamon when mixing the dough for a loaf that tastes like a Mexican hot chocolate! The combination of chocolate and cinnamon is heavenly.
However, be aware that coffee/espresso and ground cinnamon can prolong the bulk fermentation process. This means you will need to be patient as the dough will take longer than your traditional sourdough bread recipe.
If you love coffee and chocolate, this chocolate espresso sourdough bread is for you.
Recipe #3: Blueberry & Lemon Sourdough Bread
If you’re looking to experience new flavors, try this add-in idea. The fresh blueberries in this Lemon Blueberry Sourdough Bread burst with juicy flavor, and the lemon zest gives it a nice citrusy kick.
For easy mixing, you are going to want to add these inclusions using the lamination method. I share step-by-step directions in this recipe on how to easily add the blueberries and lemons zest to bring a freshness to your sourdough bread.
Finally, mix mashed blueberries, honey, and butter for a delicious blueberry honey butter spread on top of this delicious loaf!
Recipe#4: Masala Chai Spiced Tea Bread
If you are a fan of chai lattes, then this is the recipe for you!
This Sourdough Chai Bread recipe mixes brown sugar, cinnamon, ginger, cardamom, nutmeg, cloves, and allspice together to create that beloved chai flavor.
The brown sugar adds a touch of sweetness and richness, making this bread perfect for fall. After the dough rises, roll it out, spread the chai filling, then fold it up and shape it into a loaf.
Spread whipped chai butter on the bread for an extra special touch!
Recipe #5: Pumpkin & Cranberry Sourdough Bread
There are all kinds of sweet sourdough bread recipes out there, and you’ll want to start with this easy Sourdough Pumpkin Bread recipe. It’s great for brunch or a snack, especially when served with honey cinnamon butter or orange marmalade.
For the best results, I recommend using pure pumpkin puree (not pumpkin pie filling). If you’re using homemade puree, you might need to cut back on the water as homemade purees tend to contain more liquid content than store-bought.
I love adding a touch of dark brown sugar to the dough for its rich sweetness, which complements the cranberries, but light brown sugar works just as well if that’s what you have.
Dried cranberries bring a nice sweet-tart kick and pop of color, balancing the warm sourdough flavors.
Rolling the dough in pepitas before baking gives it a beautiful, crunchy crust and a hint of nuttiness, making every bite even better.
Final Thought
These aren’t the only sourdough add-ins you can try. You can customize your favorite sourdough bread recipe with any additions you like to make it truly personal, 100% yours.
The best way to bake the bread this depends on the ingredients you have available, how well they work together, and whether you’re willing to be patient and creative.
So, what flavored sourdough bread are you going to try next?
