I'm really starting to get the hang of sourdough and wanted to try something new. There is a bakery in Northern California called Wild Flour Bakery that makes an incredible sourdough (everything they make is great) that changes every week and has a combination of herbs, large chunks of cheese, large chunks of potatoes, onions, etc. in it.
I want to try to reproduce it. I'm not sure when to add this stuff to the dough and if there is anything different I need to do?
These two ladies do exactly that. So read their blogs to see how they do it.
http://weightloss-slim.fit/user/danni3ll3%3C/a%3E%3C/p%3E%3Cp%3E%3Ca href="https://weightloss-slim.fit/user/elsie-iu">https://weightloss-slim.fit/user/elsie-iu%3C/a%3E%3C/p%3E%3Cp%3ESee middle column for their recent blog entries.
How they can throw so much "stuff" in the dough and come out with still gorgeous bread is amazing. If Dannielle didn't live next door to "Frostbite Falls", I'd move to her neighborhood, in hopes of getting some of that bread.
Dave is right. Danni's loaves are loaded with goodies and are consistency amazing. And yes, I bake cheese and herb bread often. Yet Ian bakes a lot of potato, onion and cheese bread! Many times he includes all three in one bake.