If you’ve ever thought, “I love sourdough, but can it be more exciting?”—the answer is yes. Yes, it can. So much so I wrote a whole book about it! And it’s easier than you might think.
Let’s talk about sourdough inclusions—the flavorful extras you can fold into your dough to create something truly special. Think jalapenos, sharp cheddar, sun-dried tomatoes, dried and seasonal fruit, herbs, even chocolate chips. These little additions turn your everyday loaf into a loaf worth remembering.
What Are Sourdough Inclusions?
Inclusions are the fun things you mix into your dough (not just on top). They get tucked into your final stretch and fold or kneading stage—after bulk fermentation but before shaping. When done right, they melt right into the crumb, giving each slice a surprise pop of flavor.
They’re not complicated. And you don’t have to be fancy. Just a few simple ingredients can turn your basic loaf into one of your family favorites.
Why Add Inclusions?
When I first started baking, I stuck with the basics (flour, water, salt… you know the drill). But after a few loaves, I got curious. Could I make sourdough feel a little more fun? A little less boring? I started experimenting on Instagram and quickly fell in love with the process. What started as a casual challenge became a new creative outlet—and one of my favorite ways to keep sourdough exciting.
Adding inclusions:
- Keeps things fun and fresh
- Uses seasonal ingredients
- Makes each loaf feel a little more special
- Turns “bread and butter” into “wow, what is this?!”
Favorite Inclusions to Try
Here are a few of my go-to combos that are beginner-friendly and crowd-pleasing:
- Sourdough Jalapeno Cheddar Loaf – Acts Of Sourdough
- Baked Brie Sourdough – Acts Of Sourdough
- Berries ‘n Cream Sourdough – Acts Of Sourdough
- Triple Chocolate Mini Loaves – Acts Of Sourdough
Don’t overthink it. If it sounds good, it probably is good.
How to Add Inclusions
There are 2 ways I add my inclusions.
1. After resting, add your inclusions directly into the bowl. Wet your fingers and pull one side of dough up and towards the middle, folding over the inclusions. Rotate the bowl and repeat until a semi – smooth ball has formed.
2. After bulk fermenting, turn the dough over on to a clean workspace and lightly stretch it out into a small rectangle shape. Place dollops all over the surface of the dough. This is the best method if you’re working with dollops of jams or cream cheese.
A few quick tips:
- Less is more—start with 1/4 to 1/2 cup of inclusions per loaf
- Make sure any add-ins (like roasted veggies) are cool and dry
- If using cheese or wet ingredients, don’t overdo it or your crumb may get gummy
- If using ingredients that will add moisture (fresh or frozen berries, pesto) adjust your dough by adding a little less water and/or a little more flour
You Don’t Have to Be an Expert
I’m a self-taught home baker who used to be intimidated by even making sourdough—let alone adding ingredients to it. But once I realized how simple and fun it could be, it opened up a whole new side of baking for me.
So whether you’re making your first loaf or your fiftieth, give inclusions a try. It’s an easy, low-pressure way to bring some joy and creativity to your kitchen—and maybe even surprise yourself along the way.
Let’s Make Simple Bread Exciting
At Acts of Sourdough, we believe that simple bread doesn’t have to be boring. You don’t need fancy tools or bakery experience—just some flour, a little time, and a sprinkle of creativity.
xo,
Courtney
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