[Sca-cooks] Vinegar in Rye Bread

[Robin Carroll-Mann]

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

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

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