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).


Thanks
Julie

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.

You might try adding pieces of the sun dried tomato and basil to the dough
towards the end of the mixing process, after most of the glutin development
has occurred. If your sun dried tomatoes are packed in oil, you may also
want to blot the tomatoes with a paper towel to remove most of the oil
before addition.

- Steve Brandt

"J&B Tweed" wrote in message
...
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).


Thanks
Julie