[Sca-cooks] Vinegar in Rye Bread

[Phil Troy / G. Tacitus Adamantius]

On Sep 26, 2007, at 4:10 PM, 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?

Not having seen the recipes, I can only guess that it's either there  
as some kind of a yeast nutrient, or to replace the tang of a  
sourdough starter. In general, I'd be leery of adding it directly to  
the yeast, as the effect on the pH of adding it to the yeast would be  
very different to the effect of adding it to a mass of dough. I'd  
assume the recipes you mention would say when to add it, if they call  
for it at all...

Adamantius