When using herbs to flavour bread, should it always be fresh, always be dried, or are some better fresh and some better dried? Thanks.
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When using herbs to flavour bread, should it always be fresh, always be dried, or are some better fresh and some better dried? Thanks.
:)
You probably already know this, but dried are more potent so you need to use less of them.
Also worth considering that fresh herbs will release a little moisture, whereas dried will soak a bit up.
Beyond that... yeah, I agree with Mini, both can be really tasty, it just depends on what you've got and what you are shooting for.
Good luck!
Personally, I use what's easiest to get hold of (and I grow a few myself, so often use fresh through the season) - just one thing to note and this is probably more relevant with dried herbs is that the ones on the outside may be prone to burning.
I made rosemary focaccia today - dee-lish!
http://unicorn.drogon.net/IMG_20150126_140222.jpg
that was cooked at 220C, chopped rosemary in the dough as well as on-top, but rosemary is a fairly robust herb!
-Gordon
Thanks guys. I guess Mini Oven summed it up perfectly.