Fat in Sourdough
I have a sourdough recipe that I really like but it doesn't contain any fat. I would like to add enough to extend the life of the bread but not change all the characteristics too much.
What is the typical baker's % range for fats in sourdough?
What other changes will the addition of fat cause?
Will different fats react differently (i.e shortening vs oil vs butter)?
Do I count the fats as part of hydration (i.e. does it affect the amount of water I should use in the recipe)?