April 11, 2007 - 11:26am
Garlic and its effect on yeast?
I read somewhere that too much garlic can inhibit the yeast growth , slow down, and possibly sorta kill it. Is this true? There is a potato rosemary loaf in the BBA that looks to die for, and my mind started rapidly coming up with possibilities. ,To make a garlic potato bread with rosemary bread, what if you cook the garlic with those mash potatoes? Would that be as bad on the yeast? Is it do-able? Has any body else heard the garlic thing, or just me?
Audra
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Yes, it is true that garlic inhibits yeast growth BUT cooking (or roasting) the garlic destroys the organism that inhibits the yeast. Dried garlic is also safe to use. If you keep those facts in mind then go ahead and make garlicy bread. A small amount of fresh garlic can be used safely, but I would just go with roasted or dried and be totally safe.
Hey thanks SourdoLady! Roasted garlic is totaly yummy, so I think I'll go with it. I thought it would be a neat addition to it. We do roasted potatoes a lot with rosemary and garlic and they are one of our favorites. In fact we started doing them to help use up the rosemary that we had growing, since it does so well in most places. BUT ANYWAY..... thank you for letting me know the truth on the garlic issue. Happy Baking!
Audra