The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using and Interesting NEW TO ME garlic source in bread??

Naomi Yoheved's picture
Naomi Yoheved

Using and Interesting NEW TO ME garlic source in bread??

Hello all


 


I have found an unusally taste treat it is Korean Aged Royal Black Garlic.  It is apparently made by a fermentation process.  Slowly roasted and fermented and then sold at quite a high price, but the flavour is really neat.  It sin't anything like fresh raw garlic, or even bakied garlic, It has a very sweet flavour, it makes the tip of my toungue tingle a bit (hopefully this isn't an altergic reaction!!)  I have mashed it with olive oil and and used it in various things from roast chicken and in soups etc.  I just wondered if anyone has had expeirience with it in baking?


Naomi Yoheved