[Sca-cooks] Vinegar in Rye Bread
Pat Griffin
ldyannedubosc at yahoo.com
Wed Sep 26 13:51:34 PDT 2007
I was afraid to add it to the proofing mix, thinking it might inhibit the
yeast. I guess I'll just try it both ways, and see which is best.
Lady Anne du Bosc Known as Mordonna The Cook
Mka Pat Griffin
Thorngill, Meridies
mka Montgomery, AL
-----Original Message-----
Looking at various recipes online, I suspect it's a flavoring agent. A few
recipes call for it being added during the yeast proofing, but most add it
with the other flavoring agents like molasses or caraway seeds.
toodles, margaret
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