Delicious Sourdough Inclusions: What to Add to Your Bread & When 2026

Sourdough inclusions are ingredients mixed directly into the dough such as fruits, nuts, herbs, seeds, or even cheeses that enhance the flavor, texture, and visual appeal of your bread. Whether you’re baking for a special occasion or just experimenting in the kitchen, these inclusions can turn a simple loaf of sourdough into something truly unique.

In this article, we’ll dive into what sourdough inclusions are, the different types you can experiment with, when to add them for the best results, and tips for perfecting your sourdough with these delicious additions.

Pin For Later!

What are Sourdough Inclusions?

Sourdough inclusions refer to any ingredients added directly to the dough during the mixing, folding, or shaping stages of sourdough bread making. These ingredients can be anything from fruits, nuts, and seeds to herbs and cheeses. The goal is to infuse the dough with new flavors, textures, and colors, creating a more complex and enjoyable bread.

The beauty of inclusions lies in their versatility. They can make your sourdough more fragrant, flavorful, and visually appealing, transforming a simple loaf into a special creation.

Inclusions also serve to add moisture, texture, and a delightful surprise in every bite, making your bread stand out. For instance, dried fruit adds a chewy sweetness, while seeds bring a satisfying crunch. Cheese, on the other hand, melts into the dough, contributing to a rich, savory flavor.

Types of Sourdough Inclusions:

There are endless possibilities when it comes to sourdough inclusions, but here are some of the most popular options:

Fruits:

Dried Fruits: Dried fruits like raisins, cranberries, apricots, or figs are a popular addition to sourdough. These fruits retain their natural sweetness and chewy texture, and their concentrated flavors pair well with the tang of sourdough. When adding dried fruits, soak them in water or juice to prevent them from drawing moisture from the dough.
Fresh Fruits: Adding fresh fruits like apples, pears, or berries can bring a juicy sweetness to your bread. The fruit’s moisture will be absorbed by the dough during baking, enhancing the bread’s overall texture and adding bursts of fruity flavor throughout.

Nuts and Seeds:

Nuts: Common nuts such as walnuts, almonds, hazelnuts, or pecans add crunch and a rich, nutty flavor. They also provide healthy fats, which help to enhance the bread’s texture and moisture. Chop the nuts before adding them to your dough to prevent large pieces from disrupting the structure.
Seeds: Seeds like sunflower seeds, sesame seeds, flax seeds, or pumpkin seeds are perfect for adding a crunch and a slightly nutty flavor. They also make for a great topping when sprinkled on the surface of the loaf before baking.

Herbs and Spices:

Fresh Herbs: Adding fresh herbs like rosemary, thyme, oregano, or basil can infuse your sourdough with aromatic, earthy flavors. Chopped herbs can be mixed directly into the dough or sprinkled over the top for a burst of color and fragrance.
Spices: Spices like cinnamon, nutmeg, or cardamom can turn your sourdough into a fragrant, warm treat. These spices can be added to both sweet and savory loaves, depending on your flavor profile.

Cheeses:

Cheese is another excellent inclusion for sourdough. Varieties like cheddar, gouda, parmesan, and feta melt into the dough, imparting a creamy, savory flavor. Cheese can be incorporated into the dough in two ways: either as chunks or by grating it finely to blend seamlessly into the mixture.

Vegetables:

Grated or pureed vegetables can bring a unique twist to your sourdough bread. Vegetables like zucchini, carrots, sweet potatoes, or even spinach can add moisture, texture, and natural sweetness to the dough. When adding vegetables, make sure to remove any excess moisture, especially for vegetables like zucchini, to prevent the dough from becoming too wet.

When to Add Inclusions to Sourdough:

Timing is crucial when adding inclusions to sourdough. Whether you’re adding fruits, nuts, or cheese, knowing when to incorporate these ingredients can greatly affect the texture and overall outcome of your bread.

Mixing Stage:

The first stage where inclusions can be added is during the initial mixing of the dough. If you’re using ingredients like seeds, dried fruits, or nuts, this is a good time to incorporate them. When you add them at this stage, they will become evenly distributed throughout the dough. However, if you’re using more delicate inclusions like fresh herbs or cheeses, it might be best to wait until later in the process.

Folding Stage:

During bulk fermentation, you will fold the dough to help develop gluten. This is another opportunity to add inclusions. The folding stage allows you to evenly distribute heavier or more fragile ingredients, such as fresh fruits, fresh herbs, or soft cheeses. Be gentle when incorporating them, as you don’t want to deflate the dough or damage the delicate ingredients.

Shaping Stage:

Finally, you can add inclusions during the shaping stage. This method works best for ingredients that need to be layered or added just before the final rise, such as grated cheese or sliced vegetables. This is also a great time to add a final sprinkle of seeds or herbs to the top of the loaf for a decorative touch.

Tips for Successful Sourdough Inclusions:

To ensure your sourdough with inclusions turns out perfect, here are some tips to keep in mind:

Balancing Moisture Content: Many inclusions, like fruits and vegetables, contain moisture that can affect the dough’s consistency. To prevent your dough from becoming too wet, consider adjusting your hydration levels or drying out the inclusions before adding them.
Adjusting Hydration Levels: Inclusions such as dried fruits, seeds, or cheese can alter the dough’s hydration. Pay attention to how much moisture your ingredients are contributing, and adjust the flour or water content accordingly.
Flavor Compatibility: Not all inclusions will pair well together. Be mindful of the flavor combinations you choose. For example, a combination of rosemary and garlic might not be ideal for a sweet fruit and nut loaf. Consider experimenting with different flavors but keep them balanced to complement the natural sourdough tang.

What Makes Sourdough Recipes Great?

Natural Flavor Development

One of the biggest reasons sourdough recipes stand out is their rich, naturally developed flavor. Unlike commercial yeast breads, sourdough relies on wild yeast and beneficial bacteria that ferment the dough slowly. This extended fermentation process creates complex, tangy notes and deeper flavor layers that simply can’t be rushed. The longer the dough ferments, the more pronounced and satisfying the flavor becomes, making each loaf unique.

Better Digestibility

Sourdough is often easier to digest than conventional bread. During fermentation, the natural bacteria help break down gluten and phytic acid, which can make nutrients more accessible and gentler on the stomach for many people. While it’s not gluten free, sourdough’s fermentation process can make it a better option for those who are sensitive to traditionally leavened breads.

You Can Do So Much With Sourdough

Sourdough is incredibly versatile. From crusty artisan loaves and soft sandwich bread to pancakes, crackers, pizza dough, and desserts, the possibilities are endless. You can also customize sourdough with sweet or savory inclusions like fruit, nuts, cheese, herbs, and spices, allowing you to create recipes that suit any meal or occasion.

Basic Ingredients

Another reason sourdough recipes are so appealing is their simplicity. At its core, sourdough bread requires just a few basic ingredients: flour, water, salt, and a sourdough starter. With these simple components, you can create a wide variety of baked goods while maintaining control over the quality and flavor of your food.

Popular Sourdough Inclusion Recipes:

If you’re looking for some inspiration for your next sourdough bake, check out these mouthwatering recipes that incorporate inclusions into the bread making process:

FAQs

What are sourdough inclusions?

Sourdough inclusions are ingredients added to sourdough dough to enhance flavor, texture, and appearance. Common inclusions include fruits, nuts, seeds, herbs, cheese, and vegetables.

When is the best time to add inclusions to sourdough?

Inclusions are best added during the stretch-and-fold stage of bulk fermentation. This helps distribute them evenly without disrupting gluten development. Some dry ingredients can also be mixed in earlier, while delicate items may be added during shaping.

How much inclusion should I add to sourdough bread?

A good rule of thumb is 10–30% of the total flour weight. Lighter inclusions like herbs use less, while heavier ingredients like nuts or cheese stay closer to the lower end to avoid weighing down the dough.

Should I soak dried fruit before adding it to sourdough?

Yes, soaking dried fruit helps prevent it from absorbing moisture from the dough. After soaking, drain and pat the fruit dry before adding it to your sourdough.

Can I freeze sourdough bread with inclusions?

Yes, sourdough with inclusions freezes well. Slice the loaf before freezing for easy use later, and thaw at room temperature or toast directly from frozen.

Delicious Sourdough Inclusions: What to Add to Your Bread & When