[Sca-cooks] Vinegar in Rye Bread

Robin Carroll-Mann rcmann4 at earthlink.net
Wed Sep 26 17:19:45 PDT 2007

-----Original Message-----
>From: Gretchen Beck <grm at andrew.cmu.edu>

>Looking at various recipes online, I suspect it's a flavoring

One can also use citric acid (AKA "sour salt") for the same purpose.  It's not as flavorful as a long proffing with a good starter/sponge, but it's an option if you want to add some tang to your bread.

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom

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