once a basic sourdough bread routine feels easy, the fun part starts: folding something new into the dough. this new video takes you through three bread variations, and this post explains them all.

why mix it up

a plain sourdough loaf is great, but it’s also a blank canvas. small additions change the whole thing without messing with the process you already know. the base recipe and timeline stay the same, it’s really just what gets folded in and when that makes each version its own thing.

seeded and oats

this one’s hearty and rustic. oats add a soft chew to the inside, and a mix of seeds (think sunflower, flax, sesame) gives the crust some texture and a nutty flavor. try pumpkin seeds for a seasonal twist!

• fold in during the first or second stretch and fold so everything spreads evenly without knocking the air out
• brush the top with water before baking so extra oats and seeds stick to the crust

herbs and spices

this one turns a plain loaf into a savory centerpiece. rosemary and cracked pepper is classic, but there’s a lot of room to play (think: sun-dried tomato and oregano, smoked paprika and garlic, even cinnamon for something sweeter)

• dried herbs are stronger, so use less if you’re going dried
• fold in during the last stretch and fold, after the dough already has strength, so the flavor sits closer to the surface instead of getting buried
• dust the outside with the spice blend before scoring for a nice finish, both in flavor and in looks

olives

briny, chewy, a little mediterranean, this is the one people ask for most. kalamata olives are the reliable pick, but mixing in some green olives adds nice color contrast once you slice into it. use black if that’s the only can you have!

• pat olives dry before adding them in, extra brine throws off the hydration and makes the dough stickier and harder to shape
• chop them roughly or pull them apart instead of leaving them whole, so the flavor spreads through every slice
• a drizzle of good olive oil and a few flakes of sea salt on top after baking takes this one over the edge

before you start

a well-fed, active starter still matters more than anything else on this list. no combination of seeds, herbs, or olives makes up for a slow rise, so time the bake around a starter that’s reliably doubling.

check out the video for all the photos of how these breads can look on your table.