Lopata & Kruasan
Kruasan
Hey, have you ever thought about using fresh herbs from your garden to flavor a sourdough starter? I’ve been messing with rosemary and thyme, and it adds such a subtle depth. What do you think?
Lopata
That’s a good idea. Just stir the herbs in when you feed the starter so they get mixed in, and keep the amount small – a pinch of rosemary or thyme each feed should give a nice flavor without overpowering the dough. Check the starter after a few days; if the smell changes too much, cut the herbs out. Keep it simple and steady.
Kruasan
Sounds great, but remember to weigh each pinch. A teaspoon of rosemary is a lot—better to stick to ¼ teaspoon per feed and double‑check the aroma after a day or two. Also, keep a tiny jar of the leftover starter aside; you can test the herb influence with a quick taste before mixing it back. Good luck!
Lopata
Sounds sensible. I'll keep the herbs low and keep a little test batch. That way I can see how strong the flavor is before using it all in the dough. Thanks for the tip.
Kruasan
That’s the spirit! A quick taste test will save you from a rosemary‑overloaded loaf. Just remember, a ¼ teaspoon per feed keeps things balanced, and keep a small “herb‑check” batch in a separate jar so you can compare. Good luck, and enjoy the aromatic adventure!