Can you recommend how and when to add moist additions like sprouted wheat or rye, or olives, to a sourdough batch. And is it necessary to subtract water from the dough? While my last attempt at a mostly no knead olive sourdough -- (Andrew Janjigian's Thursday loaf: 20% whole wheat, 20 % bread flour, about 75% hydration) tasted very good, I didn't get the rise and ear that I'm shooting for. At times it seems like additions weigh the dough down ... Thank you.

• Reply