Looking to level up your sourdough baking? Discover dozens of delicious sourdough inclusions—from jalapeño cheddar to cinnamon swirl to coconut chocolate chip—plus tips, variations, and answers to common questions.
Sourdough Inclusions: Flavorful Variations to Elevate Your Loaf
If you’ve been baking sourdough for a while, you’ve probably mastered the basics of a good sourdough loaf. Now it’s time to have some fun by merging different flavor profiles and textures with add-ins.
One of the best parts of working with sourdough is how endlessly customizable it is. Whether you’re in the mood for something savory, spicy, sweet, or fruity, there’s an inclusion out there to match.
Inclusions are Amazing!
I'll be honest: I came into this sourdough journey with fear and trembling. And I sure didn't know anything about how to add items like cheese or berries to my loaf. I had to lean on good friends who advised me every step of the way.
What I've discovered is that "inclusions" (also known as add-ins) can elevate your loaf to a whole new level!
With that in mind, I'd like to share some of my favorite inclusions in this comprehensive post, and talk about how/when to add them. These inclusion loaves aren’t just delicious — they’re a chance to play with flavors, textures, and even presentation. You're going to enjoy experimenting, I promise!
I’ll also share a few flavor combinations I’m planning to try next, along with a quick note about the one that didn’t quite make the cut (spoiler: garlic parmesan is harder than it looks!).
Whether you're a seasoned baker or just starting to experiment with sourdough inclusions, you’re bound to find something here to inspire your next loaf.
Favorite Sourdough Inclusions So Far
I want to start by linking you to the inclusions I've used over the past couple months. You can click the images or the links to get the recipes. These are listed in no particular order, (though I am partial to the jalapeno cheddar).
- Jalapeño Cheddar: A spicy, cheesy classic. The perfect balance of heat and richness, especially with a golden cheddar crust.
- Bacon, Cheddar, Ranch: I know. Sounds amazing. . .and it is! This is by far my favorite "inclusions" loaf I've baked so far.
- Cinnamon Swirl: A sweet and cozy loaf with brown sugar and cinnamon spiraled through the dough.
- Lemon Berry: Fresh lemon zest and juicy berries brighten every bite. Best with frozen or dried berries added during folding.
- Lemon Poppyseed: A sunny, speckled loaf with sugared zest and poppy seeds folded into the dough.
- Honey Oat: Soft, hearty, and naturally sweet with rolled oats and a touch of honey.
- Cranberry Pecan: Tart dried cranberries and crunchy pecans make for a perfect holiday or breakfast loaf.
- Pepperoni Mozzarella with Italian herbs: I ate some of this today! Can I just say, it's over-the-top delicious!
- Irish Soda Bread: This bread is a lovely mergence of sourdough and a traditional quick bread. It's loaded with Craisins and absolutely delicious!
- Cinnamon Apple Sourdough: This delicious loaf has all of the flavors you love, merged into one loaf--apples, craisins, toasted pecans, and cinnamon. Delicious!
Inclusions that Require a Re-Do
- Garlic Parmesan: I might as well admit it: I tried to make a garlic parmesan bread and didn't care for the taste or the texture. In retrospect, I think that finely grated parmesan was the culprit. It sort of melded into the dough and wasn't visible. Instead, I ended up with a gummy mess. Next time, I'll use small chunks of cheese instead of finely grated.
Inclusions I Can’t Wait to Try
- Coconut Lime: This one sounds delicious! Shredded coconut and lime zest? Yes, please!
- Orange Cranberry: I absolutely love this flavor profile. I've think an Orange-Cranberry loaf would be perfect during the holidays. (Yum!)
- Sun-Dried Tomato and Basil: This one will be beautiful. I feel sure of it!
- Cheddar and Dill Pickle: Hear me out. I'm pretty sure this would be magnificent!
- Maple Walnut: I love walnuts and I think they pair beautifully with maple. So, I'll be making a loaf soon with maple syrup (about 20-30 grams) and a cup of finely chopped walnuts. (I'm drooling, just thinking about it!)
- Almond Joy: Shredded coconut, chocolate chips, and slivered almonds — like your favorite candy bar in sourdough form.
- Everything Bagel: Packed with savory seasoning and great as toast or sandwich bread.
- Rosemary: A subtle, fragrant herb that pairs well with olive oil or soups.
- Black Forest: I've given this one a lot of thought. I would start with a chocolate sourdough base and add dark chocolate chunks and sweet (dehydrated) cherries. Can you even imagine how rich and indulgent this would be?
Tips for Adding Inclusions to Sourdough
Now that we've settled on some fun inclusions, let's talk about when (and how) to add them. I've used a variety of methods. And let's face it: sometimes it comes down to what you're adding.
- Add during the first or second stretch and fold, once the dough has gained strength.
- Distribute evenly by sprinkling inclusions across the surface and folding gently.
- Avoid wet ingredients early on — juicy fruits or cheeses can break down gluten if added too soon. I mentioned an apple cinnamon version I'd like to try. I'll chop the apples into tiny pieces and add them during the shaping stage, the same way I added cinnamon and sugar to my Cinnamon Swirl loaf.
- Toss sticky add-ins (like chocolate or berries) in flour to prevent clumping or melting. I did this with my blackberries in the lemon blackberry loaf. Add them carefully so you don't discolor your loaf!
Questions People Are Asking
Q: Can I use wet or juicy ingredients like apple pie filling or frozen fruit?
A: Yes, but drain them well and chop into small pieces. Add them late in bulk ferment and use a light hand to avoid soggy spots.
Q: My garlic parmesan loaf turned out gummy. Why?
A: Finely grated cheese can melt into the dough and make it greasy. Try small cheese cubes next time and roast your garlic for more flavor.
Q: Can I use the same-day sourdough method with inclusions?
A: Absolutely! A hybrid method (with a touch of yeast) makes it easier to manage inclusions and lets you bake the same day.
Q: What spices go well with pepperoni and mozzarella in sourdough?
A: Try dried oregano, garlic powder, basil, red pepper flakes, or Italian seasoning for a pizza-style loaf.
Q: Can I use orange extract if I don’t have orange zest?
A: Yes, just be careful not to overdo it. ½ to 1 teaspoon is usually plenty. You can boost the flavor with a little orange juice or glaze.
Q: What are some creative mix-ins for cinnamon rolls besides raisins and nuts?
A: Try chocolate chips, dried cranberries, diced apples, orange zest, marshmallows, coconut, or even a peanut butter swirl.
Final Thoughts
Sourdough is the perfect blank canvas for creativity in the kitchen. With just a few thoughtful inclusions, you can turn a simple loaf into something unforgettable. Whether you're adding heat, sweetness, crunch, or spice, there's no limit to what you can do. So grab your starter, roll up your sleeves, and try something new!
That’s it for this post, friends! I hope you enjoy these delicious recipes.
Before you go, why not pin some photos to your Pinterest boards?
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About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.