Sourdough Redux: Adding Herbs, Cheeses, and Even Olives

Sourdough had its moment during the lockdown era, with home bakers mastering crust, crumb, and starter care. But now that many have conquered the classic boule, it’s time for a flavorful evolution. Welcome to the next chapter: Sourdough Redux, where herbs, cheeses, olives, and more transform traditional loaves into artisan masterpieces that feel both rustic and gourmet.

Why Flavor Matters

While classic sourdough's tangy, fermented depth is satisfying on its own, flavor add-ins can elevate the experience—introducing new aromas, colors, and textures that pair beautifully with everything from charcuterie boards to your morning eggs.

Flavor Combinations to Try

Rosemary & Roasted Garlic: An aromatic duo that brings warmth and depth. Perfect with soups or soft cheeses.
Cheddar & Jalapeño: Bold, spicy, and cheesy—great for breakfast sandwiches or a spicy grilled cheese.
Black Olive & Thyme: A Mediterranean twist with salty richness and earthy herbaceousness.
Feta, Sun-Dried Tomato & Basil: A Greek-inspired loaf that shines alongside olives and hummus.
Parmesan & Cracked Pepper: Umami-rich with a bite—elegant enough for a dinner party bread basket.

When to Add Ingredients

The best time to add extras is during the lamination or first fold stage of bulk fermentation. Spread the dough out gently, scatter your ingredients evenly, then fold it back into itself. This method keeps your crumb open and distributes the flavors without overmixing or crushing delicate items like cheese or herbs.

Tips for Flavor-Boosted Sourdough

Use dry or roasted ingredients: Too much moisture (e.g., raw garlic or juicy olives) can weaken your dough. Roast or dry them beforehand.
Chop finely: Even distribution helps with fermentation and texture.
Don’t oversalt: Many ingredients like feta, olives, or cheese are already salty. Adjust your dough’s salt level accordingly.
Try flavored toppings: Crusts love flavor too—sprinkle sesame, za’atar, or flake salt on top before baking.

Recipe Idea: Olive & Herb Sourdough Batard

Ingredients:

500g bread flour
350g water (70% hydration)
100g active sourdough starter (20%)
10g salt
80g pitted Kalamata olives, chopped
2 tbsp chopped fresh rosemary or thyme

Autolyse flour and water for 30 min. Mix in starter and salt. Fold in olives and herbs during the first fold. Bulk ferment for 4–5 hours with stretch and folds. Shape, proof, and bake in a Dutch oven at 475°F for 20 min covered, then 20 min uncovered. Let cool before slicing.

The Joy of Reinvention

Sourdough doesn’t have to be repetitive. With a little creativity—and a few pantry staples—you can breathe new life into your baking ritual. Whether you’re gifting a loaf, leveling up your sandwich game, or just exploring new tastes, sourdough with flavor infusions is a rewarding way to make each bake unique.

Sourdough may have started as a trend, but with flavor-forward loaves like these, it's evolved into a timeless canvas for culinary exploration.