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