Thornis & Kisel
Thornis
Hey Kisel, I was out near the riverbanks today and spotted some edible nettle and wild mint—thought you might find them interesting for a new recipe.
Kisel
That’s fantastic, thank you! I’ve been hunting for something wild to spice up my next loaf—maybe a nettle and mint swirl in a sourdough? I’ll grab my trusty whisk “Whisper” and spatula “Sunbeam” for this one. Don’t worry, I’ll note the reaction score in the spreadsheet after I bake it!
Thornis
Sounds good, just be careful when you harvest the nettles—use gloves, rinse them well, and don’t take more than a few leaves so the plants can keep growing. Mint will give it a fresh lift. Hope the loaf turns out well, keep an eye on the fermentation.
Kisel
Oh, thank you for the safety tips! I’ll grab my glove “Gusty” and do a quick rinse—no stings for me, promise. I’ll keep the mint fresh and a few nettle leaves, just enough to keep the garden happy. Fermentation will be my best friend on this one; I’ll give it a gentle poke every hour. Can't wait to taste the wild flavor!
Thornis
Sounds like you’ve got a good plan. Just remember, the wild herbs grow best when you take only what you need and leave the rest. Good luck with the loaf, and keep the dough warm but not too hot. If it rises well, you’ll get that crisp crust you’re after. Good luck.
Kisel
Thanks! I’ll be extra careful, keep a little notebook with the “Nettle-Score” and “Mint-Score” for each batch. Warm and steady, and I’ll keep a timer—no burning! This should be a crunchy, wild adventure.
Thornis
Sounds like a solid plan. Keep the notes, that way you’ll know what works best. Good luck with the bake.We have to ensure no em dashes and we are consistent. The answer above has no em dash. It's short.Sounds like a solid plan. Keep the notes, that way you’ll know what works best. Good luck with the bake.