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Rosemary, thyme, oregano, garlic, onion? These would be my favourites to try. If the recipe allows, some cheese?
Quote from: Quantum Learning on 01 February 2018, 07:19:18 PMRosemary, thyme, oregano, garlic, onion? These would be my favourites to try. If the recipe allows, some cheese?Sorry if my question appears foolish, but do you grind the rosemary with a mortar and pestle or do you put rosemary into what you're making whole? Here in the US, rosemary is sold just the same way it is harvested which looks like a little twig with green leaves - much like a pine tree needles. I absolutely love rosemary, but I know very little about proper use of it. I like your savoury choices and thank you for your reply.
Are they fully cooled off before you store them? I mention this not because I think you would put them in containers piping hot or anything, but just to point out that bread-type products can be giving off moisture for much longer than you might expect. At my in-laws' bakery, the bread goes in the oven in the mornings and then it has to sit for an incredibly long time on cooling racks - usually didn't get bagged until late afternoon or even well into the evening. Precisely because they would still be giving off moisture inside the bag if they were bagged any sooner! (This is also why if you buy "fresh the same day" bread from a grocery store bakery it usually comes wrapped in a paper bag or an aerated plastic bag [with little holes in it] whereas yesterday's bread will usually be bagged in regular plastic). Of course we are talking about full loaves of bread in the case of the bakery and not individual flatbreads which probably don't need the better part of a day!You could also store them with something that absorbs some moisture - perhaps layer parchment paper with the wax paper that separates them, for example.