Nuts, Seeds, Or Fresh Herbs

1. Before you knead the sourdough, add the nuts, seeds, or herbs to the dough and mix until it has a uniform structure and the nuts, seeds, or herbs are evenly distributed.

2. Follow the instructions in Chapter 5 to proof, shape, and bake the sourdough bread.

Dried Fruit

1. Before you knead the sourdough, add the dried fruit to the dough and mix until it has a uniform structure and the seeds are evenly distributed.

2. Follow the instructions in Chapter 5 to proof, shape, and bake the sourdough bread.

Olives

1. Before you knead the sourdough, add the chopped olives to the dough and mix until it has a uniform structure and the olives are evenly distributed.

2. Follow the instructions in Chapter 5 to proof, shape, and bake the sourdough bread.

Loaf Shapes

1. Not only can you experiment with ingredients, but you can also experiment with different shapes. The traditional round sourdough bread is proofed in a round banneton or bowl known as the boule.

   However, there are many more shapes and sizes you can experiment with. You can bake the sourdough bread in an oblong or batard banneton. This will give the bread a beautiful oval shape.

   You can also bake the sourdough in a loaf pan. This allows you to cut the perfect slices for sandwiches. You can also shape the sourdough bread into baguettes or Baton (shortened baguettes).

   Now that we have discussed how you can experiment with sourdough by adding toppings and trying different shapes, it's time to broaden your horizons even more. Up next, we will learn how to master new skills.

Making Soft Bread

1. By adding milk (dairy or plant based) to the mixture, we can creat soft and fluffy sourdough bread that is great for dinner rolls, or sandwich loafs. Here’ s how to make it:

    

2. Use 1 1/2-2 cups of milk instead of water to make the sourdough bread softer and give it a tighter crumb. 

   The milk will cause the bread to develop a darker crust. It can burn if you aren't careful.

3. Reduce the baking temperature to °C/ 400°F and bake it for 60 -80 minutes until it has an internal temperature of 100°C/ 210°F.