February 24, 2015 - 11:46am
garlic powder
One teaspoon of garlic powder was added to my regular recipe. The rise was diminished and the dough was drier.
Is this due to the dehydrating effect of the powder or anti-microbial action?
One teaspoon of garlic powder was added to my regular recipe. The rise was diminished and the dough was drier.
Is this due to the dehydrating effect of the powder or anti-microbial action?