On Thu, 23 Oct 2003 17:54:13 +0100, "J&B Tweed"
wrote:

I would like to make a loaf of sourdough bread with sun dried tomato and
basil.

How would you add it in? And do you think it would have a negative effect on
the rising of the loaves (free form).

That sounds just like Bruschetta, which is a great to fix sourdough.

Isn't it better to put the ad-ins on a slice of bread after it has
been baked?

I'm going to get fat just reading all these sourdough threads.