Someone posted a question about garlic sprouting within a couple of days of bringing it home from the store. That post seems to have dispearred as I tried to respond. So, for whoever it was, I hope this helps:
The only thing you’re doing wrong is buying old garlic, and it’s not your fault. [:D]
Make sure the garlic heads you buy have tight papery skin and no discoloration. Store them in a cool, dry place. I keep my garlic in a hanging wire basket. Unless you’re going to be making 40-clove roasted chicken or something like that, it’s usually best to buy no more than two whole heads at a time. I have found that at one Kroger supermarket near me the garlic is always old, while at another Kroger, also near me, the garlic is always fresh.