[Sca-cooks] Vinegar in Rye Bread
ldyannedubosc at yahoo.com
Wed Sep 26 16:19:00 PDT 2007
Okay, I'll admit it, I'm using a bread machine, and they say "add
ingredients in the order recommended by your manufacturer" and my
instruction book says nothing about adding vinegar.
Lady Anne du Bosc Known as Mordonna The Cook
Mka Pat Griffin
mka Montgomery, AL
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Phil Troy / G.
Sent: Wednesday, September 26, 2007 4:01 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Vinegar in Rye Bread
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...
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