Does Curry Powder Impact Fermentation?

Good evening,

I usually bake a levain recipe for curry Sourdough that delivers an open crumb and is rather predictable in terms of fermentation and proofing.  The curry powder content is 2% (baker’s percentage).

My son loves curry and suggested that I added extra curry powder to the recipe, which I did today, pushing it to 3%. The dough mixed as usual but bulk fermentation (BF) was really slow. I usually BF in 3.5 hours and today I stopped it after 4.5 hours. In this longer time, the dough had risen visibly less than with the original recipe, which is never a good sign.

I regularly use a proof box @ 25C for this,  I had to push it today to 28C to see things starting to (slowly) move in the right direction.

Other than the amount of curry powder, no other changes to the recipe. Both BF and final proofing happen in the proof box, so I guess nothing was out of control there.

The loaf came out of the oven, as expected, with a much more compact crumb and noticeably smaller oven spring. Excellent taste though.

Therefore the question, does curry powder per se, or any additives it might contain (anti caking agents, etc.) retard fermentation or somehow has an impact on the yeast / bacteria / enzymes?

Thanks a million for your insights. I tried to search for an answer in the forums before opening a new topic, but I couldn’t find anything. Stay safe all.