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MNBäcker's picture

Rehydrate dried Rosemary?

March 8, 2012 - 6:45am -- MNBäcker
Forums: 
Ingredients

Hi, all.

So, I have been baking a couple of batches of Rosemary-Olive sourdough. Overall, I'm pretty happy with the results, but I have one slight problem:

the Rosemary flavor is barely noticeable in the bread. I think I used a pretty good amount of fresh Rosemary already, but I could of course increase the amount. The problem I will have is, that when I get to "production stage" and make a dozen loaves or so at a time, I'd need a bush of Rosemary every week - that doesn't sound very sustainable.

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MNBäcker's picture

Dried vs. fresh Rosemary

February 8, 2012 - 10:36am -- MNBäcker
Forums: 
Ingredients

Hi all.

I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the plant would give me enough. Will dried Rosemary give me the same results? What's the best way to incorporate the dried herb? Do I need to rehydrate it somehow first?

Any advice would be greatly appreciated.

 

Stephan

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