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