[Sca-cooks] Vinegar in Rye Bread
t.d.decker at worldnet.att.net
Wed Sep 26 14:29:44 PDT 2007
Most of the rye recipes I'm familiar with don't use vinegar, however I can
hazard a couple guesses about your recipes. It may be a flavoring agent to
enhance a sour taste, much as citric acid powder is added to regular bread
to fake a sourdough. It might be as a preservative, although rye bread
really shouldn't need it. Or, if these recipes are for diabetics, it may be
someone misunderstanding a paper from 2005 where it was demonstrated that
high carbohydrate foods ingested with a small amount of vinegar (1-2
tablespoons) reduced the blood sugar spike after eating.
Vinegar shouldn't hurt the proofing mixture, but I would probably add it as
part of the liquor.
> Most of the recipes I have found for rye bread call for cider vinegar.
> does the vinegar do? Should it be added to the proofing yeast mixture, or
> later, with the other liquids?
> Lady Anne du Bosc Known as Mordonna The Cook
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