August 24, 2023 - 6:19pm
Black Garlic complementary flavours
Hi,
I've got a tub of black garlic paste and added about two teaspoons into the dough for the overnight prove.
Could I just check if the anti-bacterial nature of garlic has any effect on the culture and what complementary flavours there are as other than a nice sweetness to the loaf that dissipates after a day. I don't think I'm getting the most from adding it.
Thanks
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Hi!
I do not think that a couple of teaspoons of garlic, raw or black, will affect a loaf of bread bread that much. Brod and Taylor show their black garlic sourdough focaccia loaded with garlic on their webpage. From that picture you can see that it does not really affect fermentation, it proceeds normally and gives normal crumb.