[Sca-cooks] Vinegar in Rye Bread
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
mka Montgomery, AL
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.
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