March 24, 2019 - 7:46pm
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?