Seasonal Sourdough

I remember when I first started experimenting with sourdough inclusions beyond plain loaves – it felt like unlocking a whole new world of flavor! My 'Seasonal Sourdough' chart is just the beginning, a snapshot of my absolute favorite combinations. But truly, the magic happens when you start playing around with what's fresh and inspiring each season. For Winter, while Cranberry + Walnut is a classic for a reason (that sweet-tart and nutty crunch is unbeatable!), I’ve also loved adding orange zest and a touch of cardamom to my dough. Imagine a slice toasted with butter and jam – pure comfort! When using dried fruits like cranberries, I always rehydrate them slightly first by soaking them in warm water or even a splash of orange juice for about 15-20 minutes, then draining them thoroughly. This keeps them from drawing moisture out of your dough and ensures they stay juicy in the final bake. For walnuts, a quick toast in a dry pan enhances their flavor immensely before chopping and adding them in. Spring brings such a vibrant energy, and my Cheddar + Chives sourdough perfectly captures that. The sharp cheddar gets beautifully melty, and the chives add a fresh, oniony kick that's incredible. I've also had fantastic results with fresh dill and lemon zest, or even some crumbled feta with a hint of black pepper. When working with fresh herbs like chives, I chop them finely and add them during the final folds to minimize bruising and retain their color and aroma. Don't be shy with the cheese either; a good sharp cheddar really shines through. Ah, Summer! The season of peak produce. My Tomato + Basil + Mozzarella combo is inspired by a classic Caprese salad, and it’s unbelievably good in sourdough. I usually use sun-dried tomatoes (chopped) to avoid excess moisture, or if I use fresh, I roast them first to concentrate their flavor and dry them out. Fresh basil is best added towards the end of mixing or during the final folds to keep it vibrant. And mozzarella? Oh, that gooey, cheesy goodness is a game-changer. I’ve also experimented with Kalamata olives and roasted garlic for a truly Mediterranean loaf – perfect with olive oil. As for Fall, my go-to Apple + Cinnamon sourdough just screams cozy. The apples, whether finely diced or grated, bring a lovely sweetness and moisture, while cinnamon adds that quintessential autumnal spice. I often toss the diced apples with a tiny bit of flour or cornstarch before adding them to prevent them from making the dough too wet. Other amazing fall additions include pumpkin puree (replace a small portion of your water with it!), candied pecans, or even a blend of apple pie spices like nutmeg and ginger. The aroma alone while it bakes is worth the effort! When incorporating any of these delicious additions, I've found it's best to add them during the second or third set of stretch and folds. This ensures they are evenly distributed without tearing the gluten network too much. The amount can vary, but generally, I aim for about 15-25% of the flour weight for inclusions, adjusting based on how dense I want the loaf to be. Also, remember that very wet inclusions might require a slight reduction in your dough's hydration. Don't be afraid to experiment with your own favorite seasonal produce and spices; that's where the real fun of sourdough baking lies!