recent loaves

Baking sourdough bread has been a rewarding passion of mine for quite some time. Recently, I’ve been experimenting with various inclusion loaves, which are breads that have additional ingredients mixed into the dough, such as nuts, seeds, dried fruits, or herbs. These inclusions add a delightful burst of flavor and texture, making the bread more exciting and unique. When working with sourdough starter, maintaining a consistent feeding schedule and proper fermentation times are key to achieving that perfect tangy taste and airy crumb. For inclusion loaves, I highly recommend folding in your chosen ingredients gently after the first fermentation to ensure even distribution without deflating the dough. One of my favorite combinations includes caramelized onions and walnuts, which create a beautiful balance of sweet and savory flavors. Seeds like flax and sunflower add a lovely crunch and boost nutritional value. Don’t be afraid to get creative—herbs such as rosemary or thyme can elevate the aroma and complement the sourdough’s depth. For those new to sourdough baking, it’s helpful to keep notes of your process and ingredient ratios, as sourdough can be sensitive to environmental changes. Watching your dough during bulk fermentation and practicing proper shaping techniques will also contribute to better oven spring and loaf structure. Sharing these recent loaves with friends and family has been a joy. Not only do inclusion loaves showcase your baking creativity, but they also offer a rewarding way to customize bread to your taste. Whether you prefer sweet or savory, the possibilities with sourdough are endless and inviting. Happy baking!