When it comes to sourdough baking, especially with a no-scale method, adding inclusions can really elevate your bread from simple to spectacular. Inclusions are ingredients like nuts, seeds, dried fruits, herbs, or even cheese, mixed into your dough to add texture, flavor, and visual appeal. In my experience, starting with mild additions like sunflower seeds or rolled oats can add a nice crunch without overwhelming the delicate sourdough flavor. For a sweeter twist, try mixing dried cranberries or raisins, which provide bursts of natural sweetness that complement the tanginess of sourdough. If you prefer savory breads, herbs like rosemary, thyme, or even chopped olives work beautifully. Cheese inclusions can be a game changer too; sharp cheddar or parmesan adds depth and a delightful aroma during baking. Just be mindful of the moisture content to avoid soggy spots. Since scaling ingredients can be tricky without a kitchen scale, I recommend using volume measurements and adjusting based on how the dough feels—more inclusions typically mean a slightly wetter dough to keep it balanced. Also, the timing of adding inclusions matters: incorporate them during the last stretch and fold phase of your bulk fermentation to distribute evenly without damaging the gluten network. Finally, be patient with your sourdough; trial and error is part of the fun! Watching the bread develop from a simple mixture to a flavorful loaf with your favorite inclusions is incredibly rewarding. Happy baking!