You guise, if this doesn't come out well I shall be miffed! Miffed, I say! I added garlic to heavy cream and whipped it into butter. I used the garlic infused buttermilk instead of water for the dough. The yeast is currently theoretically activating in warm water, which will be used to leaven the loaf. I have apples and onions to chop, and pork chops to prepare. My mighty hunter must be reduced to a gatherer, and tamely buy a bag of chopped salad at the food kitty down the street. Should I add garlic powder to the flours for more garlicky goodness? Should I have sauteed the jarred garlic to get rid of its jarred flavor? So many questions. The garlic butter is formed into a loaf/sausage type thing in the freezer to flavormeld. Am I missing anything? Am I doing anything wrong? Could I have warmed the buttermilk and used hot buttermilk to add to the dough instead of blooming the yeast separate? So many questions.

D: IT'S NOT RISING VERY QUICKLY. IT'S RISEN A BIT IN THE PAST HOUR.

ETA: 3/4THS OF THE WAY RISEN.