Ever wonder why your sourdough rises slower when you add fresh garlic? I tested fresh minced garlic, garlic powder, and roasted garlic in separate jars to see what happens. The full experiment and a deeper analysis is on my YouTube channel. The results were fascinating. Fresh garlic slowed fermentation the most, garlic powder had a moderate effect, and roasted garlic barely made a difference. Here’s why. When you crush fresh garlic, it creates a compound called allicin, which has powerful antimi
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Ever wonder why your sourdough rises slower when you add fresh g…
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