I very much like to add to my basic SD in many ways. Lately I've been
adding barley and flax, ground together to 'dry' the flax meal, plus
ground almonds. Then I throw in finely chopped dried apricots or
cranberries or even raisins. Another combination is ground green
cardimom, hull and all, with finely chopped parsley and powdered bay
leaf and pepper. That makes wonderful meat sandwiches and I also use
it as toast with soup. You can tell I do lots of combinations. I make
a conserve with orange, other fruits and nuts. It is like a marmalade
with things added. My larger family insist I take to gatherings SD
bread made like cinnamon rolls with the conserve instead of cinnimon.
The last one I did was with a White zuchinni conserve. The zuchinni
got beyond me in the garden last year.

I want to do some combinations with soy grits. Maybe add ground
hazelnuts and grated carrots. Things like that taste very good with a
real sour dough and I work to get that with long rises.

Some of you purests may object to what I add but I and my family look
forward to my six small loaves each week. I tend to get company on
bake day about the time I take the loaves from the oven. People
critique and if it is too bad I kick them out. (LOL)