hydrate

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.