A couple of comments and a question or two.
I am a latecomer to baking sourdough bread (or, really, any bread at all); I got a starter in October 2021 and since then have been baking a loaf and/or making pizza dough weekly using the starter. This recipe has been excellent, and the proportions of the ingredients have been spot-on. (I have tweaked it a bit by using 1 Tbsp. salt, and 1 Tbsp. fresh chopped rosemary in my loaves; I add both after mixing the sourdough starter and water, then add half the flour and stir to combine before adding the rest of the flour. I also use only bottled/distilled water, so I don't have to worry about any unwelcome chemicals in the water.)
My questions are these:
(1) Has anyone used or added honey in baking a loaf pursuant to this recipe? If so, do any amounts of the ingredients change?
(2) Has anyone added cheddar cheese to the recipe? If so, how much did you add, and did you find it necessary to modify the amounts of ingredients (flour or water) because of the added cheese?
Thanks in advance for any thoughts/comments about my questions.
I’m trying it this weekend!
I have added rosemary to mine but not honey, but I think it would be great. It might make it rise faster?