Last night's experiment:

40% whole wheat

3% flax

90g sun-dried tomatoes

60g shredded parmesan

2 sprigs of fresh rosemary

Extras folded in after bulk ferment during pre-shaping.

Tastes pretty dang good!!!

But next time:

* MOAR rosemary and parmesan.

* Add the rosemary at the beginning.

* Maybe add the parmesan at the beginning (adding the cheese late prevented the folds from sealing together, creating too many gaps)? Would the acidic(?) tomatoes affect the fermentation?

* Would have used rye if I had any on hand.

#bread #sourdough #baking