Reader Question: How to Add Inclusions to Sourdough? ⁉️
Loretta asked:
"I use a spiral mixer and haven't tried adding any inclusions to the mixer. I assume you do this at the very end and still do coil folds during bulk fermentation??"
Great question, Loretta! Since we’re featuring two inclusion breads this week, now’s the perfect time to answer this.
Three Ways to Add Inclusions to Sourdough
1. Lamination – Best for Hand Mixing
If you’re mixing by hand, laminating is often the easiest way to evenly distribute inclusions without overworking the dough.
👉 Example: Gouda & Herb Sourdough
2. End of Mixing – Best for Firm Inclusions in Machine Mixing
When using a spiral mixer, firm inclusions (like dried fruit, nuts, or olives) can be added at the very end of mixing to prevent breaking them down.
👉 Example: Fig & Olive Sourdough
Alternatively, you can mix them in by hand after machine mixing to ensure even distribution.
👉 Example: Jalapeño Cheddar Sourdough
3. Soft Ingredients – Laminate or Fold
For very soft inclusions (like roasted potatoes, caramelized onions, or mashed fruit), I prefer laminating or folding them in rather than mixing. This keeps the dough structure intact while still evenly incorporating the inclusions.
Bonus: Adding Pastes (Turmeric, Chocolate, etc.)
For powdered ingredients like turmeric or cocoa, I mix them into a paste using 2:1 water to powder and add it at full speed before inclusions. This prevents clumping and ensures even distribution, it also allows the dough to properly hydrate as the powder will draw moisture.
👉 Example: Turmeric Sourdough
Each method has its advantages, and it really depends on the dough and the inclusion type. If you’ve got a favourite method for adding inclusions, hit reply and let me know—I’d love to hear what works best for you!
Leek and potato sourdough 🥔
This loaf is something special—earthy, hearty, and packed with the classic comfort of leek and potato soup in bread form.
- The potatoes are roasted and cubed, giving the bread a soft, creamy texture and subtle sweetness.
- The inclusions are folded in, ensuring every bite has a balance of leeks and potato.
- This isn’t my first time making a potato bread—I first started experimenting with potato sourdough almost 20 years ago when I was baking at Rundles Restaurant in Stratford, Ontario.
Back then, we used a yeasted preferment (biga) for structure and flavour. Here's the original formula:
Roasted Potato Bread (Original Rundles Formula)
Yield - 3 x 750-765g loaves
Preferment (Biga)
- Bread Flour: 375g
- Water: 244g
- Fresh Yeast: 0.75g
- Salt: 7.5g
Final Dough
- Bread Flour: 688g
- Whole Wheat Flour: 188g
- Water: 450g
- Fresh Yeast: 15g
- Salt: 23g
- Preferment (Biga): See above
- Roasted Potatoes - 300g
Making the Preferment
- Disperse yeast in water, mix until combined
- Add flour, salt and mix until all well combined (this biga will be quite stiff).
- Let sit at room temperature for about 12 to 16 hours.
Making the Final Dough
- In the bowl of a mixer (or by hand) combine all ingredients except the preferment and potatoes.
- Mix on first speed to incorporate the ingredients (about 3 minutes).
- As the dough is coming together carefully add the preferment in chunks.
- Finish mixing the dough on second speed until the dough is supple and moderately loose (about 2½ minutes).
- Once the dough is fully combined, add the potatoes and mix in on 1st speed.
Bulk Fermentation - About 1 ½ hours at 24°C (75°F).
Folding - Fold once after 45 minutes
Dividing and Molding
- Divide dough into 750g pieces, lightly shape into loose rounds, let sit for 15 minutes, shape into loaves and place in a banneton.
Final Fermentation
- Proof until very light to the touch
Baking
- Preheat oven to 465°F
- Score, slide into oven, steam and bake for about 20 minutes with steam and 15-20 without. If you are baking in a Dutch oven preheat the Dutch oven and remove the steam halfway through the bake by removing the lid.
Brie, Pecan & Fig Sourdough – Micro Bakery Bake of the Week 🧀
This loaf is EPIC.
Admittedly, it’s a high-cost loaf—figs, pecans, and Brie aren’t cheap—but sometimes, you just have to go for it. I’ve already had a few people tell me it’s their favourite bread yet.
Want to try it? I’ve put together a recipe spreadsheet so you can scale this bake however you want—from levain percentage to flour selection and hydration.
Brie, Pecan and Fig Sourdough .xlsx
If you bake it, let me know what you think! Would love to hear if it makes it into your top loaves list.
100% Whole Wheat Sourdough – Major Update!
I recently updated my 100% Whole Wheat Sourdough guide, and it's always been one of the most popular recipes on the blog. If you’ve ever wanted to master baking with only whole wheat, this guide has everything you need—hydration tips, fermentation techniques, and shaping tricks to get the best possible loaf.
This recipe is not for beginners, but if you’re up for a challenge, it’s one of the most rewarding loaves to bake. I’ll be updating the photos in the coming weeks, but the recipe itself is solid—so if you bake it, let me know how it turns out!
Sourdough Apple Cake 🍏
This sourdough apple cake is moist, spiced, and packed with apples—perfect for using up sourdough discard while making an incredibly flavourful bake. With a subtle tang from the sourdough and warm spices, it’s great for breakfast, dessert, or an afternoon treat.
Ingredients
- Butter (Melted) – 190g
- Sugar – 240g
- Eggs (Room Temp) – 138g
- Sourdough Discard – 116g
- Vanilla Extract – 11g
- Apples (Diced) – 213g
- AP Flour – 276g
- Baking Powder – 8g
- Ground Cinnamon – 4g
- Ground Cloves – 2g
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Mix wet ingredients: In a small bowl, whisk together melted butter and sugar. Add eggs, sourdough discard, and vanilla extract, whisking until well combined.
- Prepare the apples: Dice the apples and fold them into the wet mixture.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and cloves.
- Combine wet and dry: Gently fold the wet ingredients into the dry mixture. Mix just until barely combined—do not overmix.
- Pour & bake: Pour the batter into the prepared cake pan and smooth the top.
- Bake at 350°F for 55-60 minutes (check doneness with a toothpick—it should come out clean).
- Cool & serve: Let the cake cool in the pan for 5 minutes, then transfer to a wire rack. Serve as-is or dust with powdered sugar.
Notes:
- You can also grate the apples, but we love the apple chunks in the final cake.
- For extra decoration, add thin apple slices on top before baking.
- This cake can be kept well at room temperature for 2 days or stored in the fridge for up to 5 days.
- Serve warm with whipped cream or ice cream for an extra treat.
Alright, that’s it for this week—I gotta run and pack before our Ottawa trip (or at least make sure Juniper doesn’t try to bring her entire LEGO collection).
Oh, and before I go—there’s a big announcement coming later this month. I can’t share details just yet, but it’s something I’ve been working toward for a long time. Keep an eye out… you won’t want to miss this one!
Thanks for reading my bread rambles. Catch you next time and happy Baking,
MJD
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P.S. Want to learn more from me? Check out my online video resources 👇
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