[Sca-cooks] Vinegar in Rye Bread

Terry Decker 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. 
> What
> 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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