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?