October 27, 2009 - 4:47pm
When to add ingreidients
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?
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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