Adding inclusions to your sourdough — things like nuts, fruit, cheese or olives — seems like it should be simple. But the challenge is getting these ingredients evenly distributed throughout your bread.

ENROLL NOW FOR JUST $19
Nicole Jolly standing over freshly baked loaves of cheese bread, raisin & pecan and 100% whole wheat

In this step-by-step mini-course I’ll show you my fail-proof technique for even distribution

  • Prep your inclusions correctly so they don’t slow down fermentation

  • Build added gluten strength

  • Understand how each inclusion affects your final crumb

  • Close-up of pecan and raisin sourdough loaf
  • Nicole Jolly holding two perfectly baked sourdough loaves
  • Close-up of pecan and raisin bread slices

Course Curriculum

Not all inclusions are created equal. I’ll go through a variety of added ingredients
so you know how each one impacts the rise and texture of your bread. You’ll also get
my cheat-sheet packed with ingredient tips, plus my favorite combinations.

    1. Why this technique is great for sourdough

    2. Inclusions Cheat Sheet (Downloadable)

    1. How to add inclusions for even distribution

    1. What to expect from cheese, nuts, fruit and more

About this course

  • $19.00

Unlock the secrets to making consistently GREAT SOURDOUGH

My INCLUSIONS mini-course is clear, simple and easy-to-follow but if you’re just beginning your sourdough journey, I recommend you start with my main course, How to Make Great Sourdough Bread. This is your foundation for making bakery-quality bread, right away, with confidence.

But don’t just take my word for it. Check out the five-star reviews. And if you decide to sign up for my main course, you’ll get a juicy discount on my INCLUSIONS mini-course.
Mock-up of sourdough boule transposed onto iPhone, iPad and book cover

NICOLE JOLLY

Nicole has taught thousands of students to make delicious, nutritious sourdough at home. She is also a journalist and filmmaker, and the creator of True Food TV, YouTube’s most watched channel dedicated to the origin stories of our food.