since this is my first thread and I'm not a baker myself I hope you can help me as best as possible.
I'm visiting my gran on the farm this weekend – she's the amazing chef and brilliant baker. She grows her own herbs in the garden and I was hoping she could experiment with adding a more savoury/"herby" taste to her freshly baked scones, bread and rusks. Some of her herbs include: Basil, origanum, thyme, rosemary, licorice, mint.
So, I hope you guys have some ideas and thanks ahead 🙂
Best Answer
I won't offer any suggestions on what type of herbs you should use in your recipes - that is entirely up to you and what you like. Experiment with different flavors and combinations from a basic base, or there are plenty of recipes freely available on the Magical Interwebs for savory breads.
The technical answer is, generally dried herbs are preferable when baking because they contribute no moisture to the recipe, and because they generally have lots of time to infuse their flavor into the dough. Fresh herbs are nice (and it sounds like you have plenty of them available) but you need to consider a few things:
Also note that it's pretty easy, if a little time-intensive, to create your own dried herbs from fresh, which is a great idea for extended storage.