Hi, Robert! We'd add seeds and the like around one of the last folds and see how that works out for you. Regarding your second question, this is a method that seems to work well for this simple sourdough bread recipe, but of course it would be needed to be tested with each and every one of our individual bread recipes before we would feel comfortable changing them. We're very serious about setting up bakers of all skill levels for success here at King Arthur, and never make changes unless we feel 100% confident that the new recipe is the one that will work best for the vast majority of home bakers. 

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