The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding to Basic Sourdough

Dwayne's picture
Dwayne

Adding to Basic Sourdough

I've taught a basic 1-2-3 Sourdough Bread class at work and for friends a number of times and people generally ask what can they add to the dough in order of getting a variety bread from the same basic recipe.  I give them a few examples and off they go.  I would like to give them a bit more direction than that, like a longer list and approximate amounts (in Baker’s percent).  So, my target is Sourdough recipes like 1-2-3, Tartine (Chad Robertson) and FWSY (Ken Forkisk) and wondering what you would add and how much?

 

I am generally referring to a single ingredient that you could just throw into your basic dough as you are mixing it up.  An example would be Cheddar Cheese or Garlic.  A problem example would be Seeds, I find that I do not need to add any more liquid for Sunflower or Pumpkin seeds but I do if I use Flax seeds, so I soak them first.

 

So, below is list of various ingredients by category (please add more if you like).  I have filled in the Baker's percentage for a few of the items and I hope that some of you can help me out on some of the others; a range of percentages would be good too, I might like more or less of an ingredient that you would.  I notice that the percentages that I have found in various recipes vary widely (example: Dried Apples vs Dried Apricots which I would thing would be similar), so I am also hoping that some consistency might develop in each category. 

 Note:  Does anyone know how to format a table, like the one below, so that the grid line show up?  I created it in Excel then pasted it into word and then copied and pasted into this article.  I could have created it in HTML but that is a pain.

 

Category

Ingredient

Lo

Med

Hi

Notes:

Dairy

Cheese, Cheddar

 

40%

 

 

Dairy

Cheese, Feta

 

 

 

 

Dairy

Cheese, Parmesan

 

 

 

 

 

 

 

 

 

 

Fruit

Dried, Apples

 

15%

 

 

Fruit

Dried, Apricots

 

46%

 

 

Fruit

Dried, Cherries

 

 

 

 

Fruit

Dried, Cranberries

 

 

 

 

Fruit

Dried, Dates

 

 

 

 

Fruit

Dried, Figs

 

18%

 

 

Fruit

Dried, Peaches

 

 

 

 

Fruit

Dried, Pears

 

18%

 

 

Fruit

Dried, Prunes Pitted

 

13%

 

 

Fruit

Dried, Raisins

 

31%

 

 

Fruit

Dried, Raisins Golden

 

24%

 

 

Fruit

Fresh, Apples

 

 

 

 

Fruit

Fresh, Apricots

 

 

 

 

Fruit

Fresh, Cherries

 

 

 

 

Fruit

Fresh, Cranberry

 

 

 

 

Fruit

Fresh, Figs

 

28%

 

 

Fruit

Fresh, Peaches

 

 

 

 

Fruit

Fresh, Pear

 

 

 

 

Fruit

Canned, Cherries

 

 

 

 

 

 

 

 

 

 

Grains

Flour, Cracked Barley

 

 

 

 Soak or Scald

Grains

Flour, Cracked Rye

 

 

 

  Soak or Scald

Grains

Flour, Cracked Wheat

 

 

 

  Soak or Scald

Grains

Flour, Rolled Oats

 

 

 

  Soak or Scald

Grains

Flour, Rye Chops

 

 

 

  Soak or Scald

Grains

Flour, Rye Meal Coarse

 

 

 

  Soak or Scald

Grains

Flour, Rye Whole Grain

 

 

 

  Soak or Scald

Grains

Rice, Brown Cooked

 

25%

 

 

Grains

Rice, White Cooked

 

 

 

 

Grains

Rice, Wild Cooked

 

22%

 

 

 

 

 

 

 

 

Meat

Cooked, Bacon

 

57%

 

 

Meat

Cooked, Ham Black Forest

 

9%

 

 

Meat

Cured, Salami

 

 

 

 

 

 

 

 

 

 

Nuts

Raw, Almond

 

 

 

 

Nuts

Raw, Almond Slivered

 

22%

 

 

Nuts

Raw, Black Walnuts

 

 

 

 

Nuts

Raw, Brazil

 

 

 

 

Nuts

Raw, Cashew

 

 

 

 

Nuts

Raw, Coconut Shredded

 

 

 

 

Nuts

Raw, Hazelnuts

 

16%

 

 

Nuts

Raw, Macadamia

 

 

 

 

Nuts

Raw, Peanuts

 

 

 

I don't think that Peanuts work in SD

Nuts

Raw, Pecans

 

37%

 

 

Nuts

Raw, Pine

 

 

 

 

Nuts

Raw, Pistachio

 

 

 

 

Nuts

Raw, Walnuts

 

25%

 

 

Nuts

Toasted, Hazelnuts

 

13%

 

 

Nuts

Toasted, Pecans

 

10%

 

 

Nuts

Toasted, Walnuts

 

25%

 

 

 

 

 

 

 

 

Olives

Olive, Black

 

 

 

 

Olives

Olive, Green

 

 

 

 

Olives

Olive, Kalamata

 

25%

 

 

 

 

 

 

 

 

Seeds

Raw, Flaxseed

9%

24%

39%

Soak for 2 hours and then drain

Seeds

Raw, Poppy

 

8%

 

 

Seeds

Raw, Pumpkin

 

 

 

 

Seeds

Raw, Sesame

 

8%

19%

 

Seeds

Raw, Sunflower

 

20%

 

 

 

 

 

 

 

 

Spices

Dried, Rosemary

 

 

 

 

Spices

Fresh, Rosemary

 

1%

 

 

 

 

 

 

 

 

Vegetables

Hot, Canned Chipotle

 

 

 

 

Vegetables

Hot, Fresh Green Chilies

 

15%

 

 

Vegetables

Hot, Fresh Habanero

 

 

 

 

Vegetables

Hot, Fresh Jalapeno

 

 

 

 

Vegetables

Other, Potato Cooked Cubed

 

30%

 

 

Vegetables

Pungent, Dried Garlic

 

 

 

 

Vegetables

Pungent, Dried Onion

 

10%

 

 

Vegetables

Pungent, Fresh Chives

 

5%

 

 

Vegetables

Pungent, Fresh Garlic

 

 

 

 

Vegetables

Pungent, Fresh Onion

 

30%

 

 

Vegetables

Pungent, Fresh Scallions

 

 

 

 

Vegetables

Pungent, Garlic, Roasted

 

3%

 

 

Vegetables

Pungent, Roasted Onion

 

25%

 

 

 

Thanks for any help, Dwayne

Comments

Arjon's picture
Arjon

toasted seeds

corn flour

corn meal, both raw and toasted 

millet

bran

It's not adding, but another way I get more variety from my 1-2-3 loaves is by changing the blends and proportions of flours. 

Dwayne's picture
Dwayne

Arjon,

Thanks for your ideas.  Most of the people that I am teaching have never made Sourdough bread before and some have never made bread.  So I am trying to keep it simple.  I'll add toasted seeds to by list.

 

Dwayne

clazar123's picture
clazar123

Fresh chive flowers-picked,washed and pulled into 2 or 3 pieces if especially large. They add a lovely chive flavor and remain as purple bits in the dough. The flowers on the surface will brown when cooked. Use a small bowlful per 500g loaf. Use newly opened flowers before the seeds are formed.

Orange zest and turmeric. Perhaps 1/4-1/2 worth of orange zest (depending on taste) and about 1 tsp turmeric per 500g loaf. It makes a bright gold loaf that is very fragrant when toasted.

"Stuffing" bread Use a very generous portion of your favorite turkey stuffing herbs. Great for turkey sandwiches.

Sorry,no percentages.

Dwayne's picture
Dwayne

Clazar,

 

You have some interesting additive ideas.  I'll add them to my list, although only the Chive Flowers will probably make in one of my loaves.  So you would take 2 or 3 of just the flowers (like shown below) and break them up a bit and add them to your dough? 

I'll try this when our Chives start blooming. 

Thanks,

Dwayne

 

clazar123's picture
clazar123

Thank you!

Our chives are just about done here in Minnesota. Are you further north?

I take a coffee cup when I harvest the chives and cut them when they are freshly and fully opened and before they form any seed pod. So, probably a generous cupful of flowers is what I use in a loaf. Chive flowers are milder in flavor and quite fluffy-don't pack them in the cup!  The seed pods form at the base of each purple petal and can be unpleasant to chew. Then I just run them under running water for a minute to dislodge any hitchhikers. Let them drain/dry before adding them to the dough before the bulk ferment.

Beautiful and delicious.

As for the orange and turmeric, I can't take credit for that. That flavor profile came from Shao Ping here on TFL.

http://www.thefreshloaf.com/node/14395/orange-turmeric-pain-au-levain

Very delicious bread-as are ALL her bakes.

Have fun! I am so happy to hear that there are people interested in making bread and teaching the art. Sometimes it seems I am surrounded by people that think "cooking" is based on the microwave and "good cooking" is done by restaurants.