Knead to Rise

10/11/2026

The suspense is over… on the left is half baked and the photo on the right is fully baked. If only I could post the aroma too. It’s very fall and blueberry! 🫐🧡🍁

10/10/2026

Experimenting this weekend. Attempting to add my organic blueberry orange jam to a loaf instead of bagels… we will see how it turns out. So far the loaf is a lot like me (hahaha) was really firm and difficult until it got some rest. Will bake tonight.

09/21/2026

Perfect mini Kylie’s spicy pickle loaf:

09/20/2026

Kylie’s spicy dill pickle loaves underway..

09/10/2026

Listen to your body, don’t forget the butter.

09/06/2026

Eeek! I love it! Best gift ever.

09/03/2026

They turned out pretty, we will see if they taste good. . . Sourdough pumpkin bars with cream cheese frosting. Bring on the fall!

09/03/2026

Summoning the fall with pumpkin love… final photo to come…

09/01/2026

Tasty tid bits

The sourdough inclusion guide attached solves two of the biggest questions beginners have when working with add-ins. How much to add, and when to add them.

I know this because these are the exact questions I've been asked over and over. Seeds, nuts, fruits, cheese, grains, everyone wants to try them, but most people guess the quantities or throw them in at the wrong stage. That usually leads to dense dough, tearing, or uneven distribution.

So I put this chart together as a simple reference. Save it. Come back to it whenever you want to experiment with inclusions without stressing your dough.

One small tip. Always account for moisture in soaked grains and juicy add-ins. Drain well, and if something feels very wet, hold back a little of your mix water. That single habit prevents more gummy crumbs than any fancy technique.

As always, I hope this helps someone.

•••

Final note. The percentages in the chart are based on your total flour weight. Let's say your recipe uses 500g flour and the chart suggests 20% inclusions, that means 100g of add-ins. Simply multiply your flour weight by the percentage you want to use.

One thing this version doesn't show: exactly how to prepare each inclusion before it goes in, and the specific thing to watch for with each one, the details that actually prevent problems like the moisture issue above. That full version, prep steps and all, is inside The Sourdough Playbook, so you're never guessing on the "how" once you've already got the "how much" and "when" from this chart.

To learn more about The Sourdough Playbook, or to get a copy, visit the link in the comments.

08/23/2026

Sunday wake and bake… made what I think is the perfect jalapeño cheddar and a couple of plain loaves this morning…