Still on my sourdough kick. Two weeks in a row I got a good loaf of bread...

B

barbara-in-va

Well-known member
and am pleased. I would like to do some add ins next weekend. Maybe sundried tomato pieces? So, at what stage would you stir them in? And, should they be the dry ones, or well drained ones or leave some oil on them? And, do you have any recommendations for mix ins?

Thank you! Love this sourdough stuff smileys/smile.gif

 
Add ins:

Had a friend who used to saute onions, drain them on paper towels then work into her dough with grated sharp cheddar. Really good.

Small cubes of asiago or parmesan are nice.

Cured black olives - kalamata or nicoise cut up in large pieces (or a combo of green & black).

Little cubes of dry salami & cheese.

 
Add-ins fare best when added before first rise but at the end of kneading. That way they don't get

pummeled by the processing. Dried figs, candied citrus peel, fresh rosemary, fresh thyme, pitted olives, raisins, currants, nuts, dried cherries, chocolate chunks,etc. would all work well although not necessarily all at the same time.

 
Thank you Steve, that is exactly what I needed to know. I think I am going to

start out with roasted garlic and rosemary for the first try! I can't wait..

 
mmmmm Bagels. Love to buy them, would love to hear how your project works. My next project is

ice cream. I am not in a huge hurry, but would like to work on that. and the no-knead bread!

 
Great ideas and encouragement, thanks all! I love the spice mix idea too...

maybe sprinkle it on top when the loaves go into the oven? I mist them with a bit of water so they will stick. This is so much fun!! I may have to branch out into non-sourdough breads too. I keep getting tempted by the georgous pic of focaccia in Peter Reinhart's book.....

 
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