Rene_lorraine
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We use fresh yeast stored in the low boy and we dont use anything older than 2 days.
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It was working fine for a while with the fresh garlic as well, so I don't know.
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I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much.
