Question about adding "strange" ingredients to breads.
Hi all! I'm new to the site, but I thought you all might be able to help me.
I've been doing a lot of bread baking, particularly out of Peter Reinhart's books (actually, primarily out of whole grain baking). Lately, I've been interested in trying to add some more "unusual" ingredients to my breads, but I'm not sure how to compensate for them in the recipes. I put unusual in quotes because they're only unusual in that the book doesn't really address them. I want to add some cheeses and herbs primarily, though some things like spinach, etc. would also be nice.
Like I said, though, I'm not sure how to compensate in the recipes for adding these ingredients. Can anyone give me some direction?