[Sca-cooks] Vinegar in Rye Bread

Gretchen Beck grm at andrew.cmu.edu
Wed Sep 26 13:55:33 PDT 2007

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

--On Wednesday, September 26, 2007 4:48 PM -0400 Johnna Holloway 
<johnna at sitka.engin.umich.edu> wrote:

> The ones at King Arthur Flour online that I just checked
> don't call for it.
> Johnnae
> Pat Griffin wrote:
>> Most of the recipes I have found for rye bread call for cider vinegar.
>> What does the vinegar do?  Should it be added to the proofing yeast
>> mixture, or later, with the other liquids?
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