Using fresh spinach instead of frozen?
I've noticed that most recipes for adding spinach to bread involve purchasing frozen spinach, then thawing and draining it. However, I've not see frozen spinach here, and have daily access to fresh spinach. My question is, if converting to fresh, do I need to blanch it first then freeze it, or just freeze it raw, then thaw it to get the same consistency, or just blanch it and chop it, or anything? Or just wash, chop and put it into the dough raw? I know I could experiment but rather than risk ruining a loaf, I thought I'd pick your brains first to see if anyone has experience to share here. I do know to make sure it's well drained or squeezed dry, or else the hydration has to be adjusted. Thanks in advance!