I would like to add some things to my dough. Lets say tomatoes. Should I add my additions when I mix the dough or wait until after the bulk ferm? Would it matter if the additions were acidic or not?
fresh, canned, sun dried? when you add depends on the kind of add-in and the product you want to end up with.
some more details would help
I would like to add a sun dried tomato jam I make. The jam also has vinegar in it.
depending on the product you wanted
you can add it when you are mixing if you want the flavor as well as a pink colored bread or you could spread it on while shaping for a swirled look like a cinnamon bread.
Ill try both