Garlicious Grown black garlic starts life as quality hard-necked garlic grown in Braidwood in the New South Wales Southern Tablelands about an hour from Canberra. It’s grown by farming friends and business partners Jenny Daniher and Cathy Owen.
The process of producing black garlic involves taking only the best quality garlic and placing it in a special chamber at high humidity but low temperature for 30 days. During this period oxidation takes place and the chemistry inside each separate clove of garlic changes naturally. The strong garlic aromas are transformed into compounds that taste delicious; starch turns to sugars and the fructans decrease. Most importantly, the colour turns from white to black.
The black colour makes it a dramatic addition to any dish, inclding this fabulous sourdough bread recipe.
Black Garlic Sourdough BreadMakes 2 loavesBasic Sourdough StarterMethodBlack Garlic Sourdough Bread Method
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