So I have a rather lively herb garden going right now, and several of my plants need trimming back before they get out of control. I'm thinking of making some herb breads. I have rosemary, oregano, dwarf basil, tri-colored sage, chives and thyme. I definitely want to do a rosemary sourdough. I love the rosemary sourdough bread from Whole Foods and it is indeed the 30 mile drive and $4 per loaf price tag (not to mention if I went in for bread I also had to get seaside cheddar and... and... and... so just best to avoid Whole Paycheck!)
What is the general rule of thumb on adding fresh herbs to breads? I know that I need to add them at the end of the kneading process just like any other added ingredient. Bu how do you know how much to use? Rosemary, obviously, is going to be quite potent - I don't want it to overwhelm my bread. There's also thoughts of doing a rosemary-chive or a rosemary-sage combination. My chives are all flopped over from having grown too tall to support themselves - time for a hair cut!