When using herbs to flavour bread, should it always be fresh, always be dried, or are some better fresh and some better dried? Thanks. Log in or register to post comments :) Log in or register to post comments 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! Log in or register to post comments 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.jpgthat was cooked at 220C, chopped rosemary in the dough as well as on-top, but rosemary is a fairly robust herb! -Gordon Log in or register to post comments Thanks guys. I guess Mini Oven summed it up perfectly. Log in or register to post comments
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! Log in or register to post comments
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.jpgthat was cooked at 220C, chopped rosemary in the dough as well as on-top, but rosemary is a fairly robust herb! -Gordon Log in or register to post comments
:)
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.