The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Effect of dry herbs on dough, yeasted or sourdough?

jwinter's picture
jwinter

Effect of dry herbs on dough, yeasted or sourdough?

How do dry herbs such as oregano, sage, basil, thyme affect gluten development  and/or dough properties of elasticity and extensibility? Is it best to put herbs in early with dry flour or later in the dough when doing knead or folds? Any difference with commercial yeast vs sourdough/levain starter?

Danni3ll3's picture
Danni3ll3

into the flour. Fresh herbs get added when I add the starter. I haven’t noticed any changes in the quality of the dough.