Garlic in bread
I crushed a load of garlic and ground up some rosemary for a sourdough loaf; the loaf didn't rise much, in fact it barely rose at all. I recall that crushed garlic has Allicin, which is antibacterial and antifungal, so I'm going to go assume that it actually killed all the yeast in the bread. As I incorporated it during the knead, it was spread around very well.
I always wondered how effective Allicin was at such things, and (for curiosity) putting the bread in the oven resulted in no rise at all. Guess that answers that question.
Has anyone here ever made garlic sourdough? It looks like the culprit is deactivated by heat, so I was going to try cooking the garlic first, then adding it to the knead.