Top sourdough add-ins and inclusions
The top sourdough add-ins and inclusions, with timing, percentages, flavor pairings, and what to avoid.
Good sourdough inclusions make the loaf feel intentional. Bad inclusions tear gluten, leak water, burn, or turn the crumb gummy.
Why this works
The rule is simple: build gluten first, then add inclusions. Most add-ins belong during the second or third fold, once the dough already has structure.
Method
Printables and quizzes for cottage bakers — no paywall on the guides.
- Keep most inclusions between 15% and 30% of flour weight.
- Toast nuts and seeds before adding.
- Drain olives, roasted peppers, and wet vegetables very well.
- Add sharp or heavy inclusions gently to avoid tearing.
- Use a plain loaf as the control when testing a new inclusion.
Baker notes
- Savory: rosemary olive, roasted garlic herb, cheddar jalapeno, everything seed.
- Sweet: cinnamon raisin, chocolate cherry, cranberry walnut, orange cardamom.
- Market friendly: seeded country, fig walnut, rosemary olive, chocolate cherry.
- Avoid too much fresh fruit unless you account for water.
Where to go next
For specific examples, try matcha sourdough or Christmas sourdough loaves.
Crosodo Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
