"Incorporating mix-ins into your loaves is the natural progression for a baker who has the basics of loaf-making down, and this is where your creativity can truly shine."
"A handy rule of thumb: If something would taste good on bread, chances are it'll also taste great in it."
"Always bake test loaves when you're trying something new, and don't be harsh on yourself when a loaf doesn't turn out as expected."
Bakers who have mastered sourdough basics can elevate their skills by adding mix-ins to their loaves. Experimentation is encouraged, and failures are part of the learning process. A successful mix-in example is goat cheese and marionberry jam, which creates a delightful tangy-sweet flavor. Incorporating mix-ins after the bulk rise during final shaping is recommended. Bakers should feel free to experiment with various ingredients to discover new flavor combinations.
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