Fermentation note: USR369 has made rosemary bread before with no noticeable fermentation slowdown, despite rosemary generally being one of the stronger yeast-inhibiting herbs (high rosmarinic acid/essential oil content). Suggests either the amount used was moderate enough not to matter, or personal bulk-time/technique compensates. Worth weighing against the garlic-suppression pattern confirmed this session (18g fresh garlic did noticeably slow Bake #5/#6) - garlic appears to be the bigger real-world factor for USR369's bakes so far, not herbs generally.