Adding to Basic Sourdough | The Fresh Loaf

I've taught a basic 1-2-3 Sourdough Bread class at work and for friends a number of times and people generally ask what can they add to the dough in order of getting a variety bread from the same basic recipe. I give them a few examples and off they go. I would like to give them a bit more direction than that, like a longer list and approximate amounts (in Baker’s percent). So, my target is Sourdough recipes like 1-2-3, Tartine (Chad Robertson) and FWSY (Ken Forkisk) and wondering what you would add and how much?

I am generally referring to a single ingredient that you could just throw into your basic dough as you are mixing it up. An example would be Cheddar Cheese or Garlic. A problem example would be Seeds, I find that I do not need to add any more liquid for Sunflower or Pumpkin seeds but I do if I use Flax seeds, so I soak them first.

So, below is list of various ingredients by category (please add more if you like). I have filled in the Baker's percentage for a few of the items and I hope that some of you can help me out on some of the others; a range of percentages would be good too, I might like more or less of an ingredient that you would. I notice that the percentages that I have found in various recipes vary widely (example: Dried Apples vs Dried Apricots which I would thing would be similar), so I am also hoping that some consistency might develop in each category.

Note: Does anyone know how to format a table, like the one below, so that the grid line show up? I created it in Excel then pasted it into word and then copied and pasted into this article. I could have created it in HTML but that is a pain.

Category	Ingredient	Lo	Med	Hi	Notes:
Dairy	Cheese, Cheddar		40%
Dairy	Cheese, Feta
Dairy	Cheese, Parmesan

Fruit	Dried, Apples		15%
Fruit	Dried, Apricots		46%
Fruit	Dried, Cherries
Fruit	Dried, Cranberries
Fruit	Dried, Dates
Fruit	Dried, Figs		18%
Fruit	Dried, Peaches
Fruit	Dried, Pears		18%
Fruit	Dried, Prunes Pitted		13%
Fruit	Dried, Raisins		31%
Fruit	Dried, Raisins Golden		24%
Fruit	Fresh, Apples
Fruit	Fresh, Apricots
Fruit	Fresh, Cherries
Fruit	Fresh, Cranberry
Fruit	Fresh, Figs		28%
Fruit	Fresh, Peaches
Fruit	Fresh, Pear
Fruit	Canned, Cherries

Grains	Flour, Cracked Barley				Soak or Scald
Grains	Flour, Cracked Rye				Soak or Scald
Grains	Flour, Cracked Wheat				Soak or Scald
Grains	Flour, Rolled Oats				Soak or Scald
Grains	Flour, Rye Chops				Soak or Scald
Grains	Flour, Rye Meal Coarse				Soak or Scald
Grains	Flour, Rye Whole Grain				Soak or Scald
Grains	Rice, Brown Cooked		25%
Grains	Rice, White Cooked
Grains	Rice, Wild Cooked		22%

Meat	Cooked, Bacon		57%
Meat	Cooked, Ham Black Forest		9%
Meat	Cured, Salami

Nuts	Raw, Almond
Nuts	Raw, Almond Slivered		22%
Nuts	Raw, Black Walnuts
Nuts	Raw, Brazil
Nuts	Raw, Cashew
Nuts	Raw, Coconut Shredded
Nuts	Raw, Hazelnuts		16%
Nuts	Raw, Macadamia
Nuts	Raw, Peanuts				I don't think that Peanuts work in SD
Nuts	Raw, Pecans		37%
Nuts	Raw, Pine
Nuts	Raw, Pistachio
Nuts	Raw, Walnuts		25%
Nuts	Toasted, Hazelnuts		13%
Nuts	Toasted, Pecans		10%
Nuts	Toasted, Walnuts		25%

Olives	Olive, Black
Olives	Olive, Green
Olives	Olive, Kalamata		25%

Seeds	Raw, Flaxseed	9%	24%	39%	Soak for 2 hours and then drain
Seeds	Raw, Poppy		8%
Seeds	Raw, Pumpkin
Seeds	Raw, Sesame		8%	19%
Seeds	Raw, Sunflower		20%

Spices	Dried, Rosemary
Spices	Fresh, Rosemary		1%

Vegetables	Hot, Canned Chipotle
Vegetables	Hot, Fresh Green Chilies		15%
Vegetables	Hot, Fresh Habanero
Vegetables	Hot, Fresh Jalapeno
Vegetables	Other, Potato Cooked Cubed		30%
Vegetables	Pungent, Dried Garlic
Vegetables	Pungent, Dried Onion		10%
Vegetables	Pungent, Fresh Chives		5%
Vegetables	Pungent, Fresh Garlic
Vegetables	Pungent, Fresh Onion		30%
Vegetables	Pungent, Fresh Scallions
Vegetables	Pungent, Garlic, Roasted		3%
Vegetables	Pungent, Roasted Onion		25%

Thanks for any help, Dwayne

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toasted seeds

corn flour

corn meal, both raw and toasted

millet

bran

It's not adding, but another way I get more variety from my 1-2-3 loaves is by changing the blends and proportions of flours.

Arjon,

Thanks for your ideas. Most of the people that I am teaching have never made Sourdough bread before and some have never made bread. So I am trying to keep it simple. I'll add toasted seeds to by list.

Dwayne

Fresh chive flowers-picked,washed and pulled into 2 or 3 pieces if especially large. They add a lovely chive flavor and remain as purple bits in the dough. The flowers on the surface will brown when cooked. Use a small bowlful per 500g loaf. Use newly opened flowers before the seeds are formed.

Orange zest and turmeric. Perhaps 1/4-1/2 worth of orange zest (depending on taste) and about 1 tsp turmeric per 500g loaf. It makes a bright gold loaf that is very fragrant when toasted.

"Stuffing" bread Use a very generous portion of your favorite turkey stuffing herbs. Great for turkey sandwiches.

Sorry,no percentages.

Clazar,

You have some interesting additive ideas. I'll add them to my list, although only the Chive Flowers will probably make in one of my loaves. So you would take 2 or 3 of just the flowers (like shown below) and break them up a bit and add them to your dough?

I'll try this when our Chives start blooming.

Thanks,

Dwayne

Thank you!

Our chives are just about done here in Minnesota. Are you further north?

I take a coffee cup when I harvest the chives and cut them when they are freshly and fully opened and before they form any seed pod. So, probably a generous cupful of flowers is what I use in a loaf. Chive flowers are milder in flavor and quite fluffy-don't pack them in the cup! The seed pods form at the base of each purple petal and can be unpleasant to chew. Then I just run them under running water for a minute to dislodge any hitchhikers. Let them drain/dry before adding them to the dough before the bulk ferment.

Beautiful and delicious.

As for the orange and turmeric, I can't take credit for that. That flavor profile came from Shao Ping here on TFL.

http://www.thefreshloaf.com/node/14395/orange-turmeric-pain-au-levain

Very delicious bread-as are ALL her bakes.

Have fun! I am so happy to hear that there are people interested in making bread and teaching the art. Sometimes it seems I am surrounded by people that think "cooking" is based on the microwave and "good cooking" is done by restaurants.

Hello Dwayne,

I would like to add butter and a bit of honey to my country loaf. Would 15% of each be a reasonable amount? Also, would clarified butter be a better choice than regular butter? Thank you for any advice you can send my way!