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!
Lopata
Will do. Will keep the herbs tiny and test the flavor before adding more. Thanks for the guidance.