Za'atar, cheddar, olives: what an addition does to a sourdough
All four of our sourdoughs take additions. Here is what each one actually changes about the loaf — and which pairing we would pick.
Every sourdough we make — rye, organic seven-grain, organic whole wheat and keto — can be baked with additions worked into the dough. What's on offer today, what each costs and how many one loaf takes are on each loaf's page.
Za'atar
The one that changes the bread most. The thyme and sumac go slightly bitter and deeply aromatic in the oven, and the sesame toasts. It suits the whole wheat sourdough best, where there is enough body in the crumb to carry it.
Cheddar
Melts into pockets and browns hard against the crust, which is the good part. It makes a richer, saltier loaf that needs nothing on it. Against rye, the sharpness of the cheese and the sourness of the grain pull in the same direction — which is either exactly what you want or slightly too much.
Black olives
Salt and brine, distributed through the crumb. Pitted, so nobody meets a stone. This is the one to put on a seven-grain sourdough if the loaf is going next to food rather than being the food.
Sundried tomatoes
Sweet and sharp at once, and they hold their shape through the bake rather than dissolving. They stain the crumb slightly red where they sit, which is worth knowing so it does not look like a fault.
Rosemary
The quietest of them. It perfumes rather than flavours, and it is the one addition that does not compete with anything you serve alongside.
Mixed seeds
Texture more than taste — sunflower, sesame, flax. They toast in the crust and stay soft inside, and they pair with any of the others rather than fighting them.
How to order one
Choose the sourdough first, then the additions, on the product page or by telling us on WhatsApp. We were once asked for a stuffed sourdough and said we did not make one — we do, we always did, and the person had seen it on our own Instagram. Ask for whatever you saw; the answer is usually yes.