I've been experimenting adding other ingredients to my sourdoughs, making a few fruit breads, cheese breads, bread sticks etc and haven't come to the conclusion either way as yet.
Thus my question here
When adding dry ingredients like cheese, herbs, nuts or fruit do you add the ingredients as a part of the dry mixture or do you add them after you've finished the kneading process and have given the gluten a good workout?
Either way causes issues for me at times
add with dry mix and the kneading is difficult to get to a windowpane effect, the kneading is nowhere near as free flowing
add after and it's easy to have misjudged your wet ingredients or is sometimes hard to embed the ingredients into the dough.
So, what do you do?
I'll sign off with a pic from last weekend's "almost white" sourdough success