[Sca-cooks] Vinegar in Rye Bread

[Pat Griffin]

I was afraid to add it to the proofing mix, thinking it might inhibit the
yeast.  I guess I'll just try it both ways, and see which is best.

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

-----Original Message-----

Looking at various recipes online, I suspect it's a flavoring agent. A few 
recipes call for it being added during the yeast proofing, but most add it 
with the other flavoring agents like molasses or caraway seeds.

toodles, margaret