The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poor rise - ?yeast killers

Stevo's picture

Poor rise - ?yeast killers

Just tried a sourdough with 50% seeded organic white and 50% organic wholemeal - this has worked well for me before. However this time in a fit of adventure, I added 50g pine nuts, 50g grated parmesan, a handful fo fresh basil and 2 cloves of garlic. It barely rose. Will any of these ingredients affect the rise - I'm guessing the parmesan may?

dabrownman's picture

it does to yeast.  I've never had any problem with any of those ingredients but vampires are another story.....

DavidEF's picture

I've read somewhere that garlic has antimicrobial properties. Take that however you wish. I would think two cloves of garlic would kill ANYONE!

Grob's picture

Garlic is probably the main culprit.

I don't know why this is but anytime I've used garlic in bread it doesn't rise as well as it should.  If you confit or roast the cloves you'll have better luck(use some of the oil from the confit to up the flavor).

And parmesan has a high salt content.  The smaller the pieces the easier it will absorb into the dough.

Just to be sure, you added all of the extra stuff after you had fully developed the dough, correct?

MarkS's picture

That is interesting. I made a garlic loaf last week using two whole bulbs (not cloves) of roasted garlic and it rose better than if I had used commercial yeast. I was expecting what happened to you.

I wonder if roasting the garlic switched off the antimicrobial properties?

tchism's picture

Items sharp enough to rupture gas bubbles in the dough will cut the amount of rise. Alone these items may not cause an issue. Combined could have been enough.

Stevo's picture

I confess I added the ingredients at mixing time. I have done that before with some herbs and seeds and been OK, but not with garlic or cheese. I was going to use garlic powder, but thought fresh would be better. Roasting it sounds sensible, and adding it later sounds clever too. This was my first post on the Fresh Loaf as I'm a bit of a noob, so thanks for all the advice.

ccsdg's picture

I did rosemary and Romano cheese this morning, added very finely grated at kneading time (after autolyse) and got a great rise. This thread has piqued my curiosity to see what effect raw garlic has, so I'll try a garlic bread next time.

I too am not a fan of vampires in my bread.

gerhard's picture

I often make cheese bread and I find that I get more bang for the buck by making small cubes rather than grating it, you get real flavour pockets that way rather than a harder to distinguish flavour.  Normally use parmesan cheese for flavour and some cheese curds for colour and texture.  I usually grate a small amount for the top to give the cheese appearance, baking some in the morning if I remember I will post a photo.