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Reg[_1_]

Peter Watson wrote:

> On 4/1/07 10:21 AM, in article ,
> "Goomba38" > wrote:
>
>>
>>Thank you for your reply.
>>Here is the recipe: Aceto di vino, from Giulliano Bugialli's "Foods of
>>Naples and Campania"
>>
>>2 slices white bread, crusts removed
>>4 cups dry red wine
>>
>>Put the bread in a glass jar, then pour the wine over it. Place a piece
>>of cheesecloth over the top of the jar and set the jar aside in a
>>cabinet or on a countertop away from direct sunlight.
>>
>>Let the jar rest for about 25 days. in this period of time the bread
>>will turn very dark in color and become almost gelatinous. This is the
>>so called mother of the wine vinegar. Carefully drain and filter the
>>wine that has become vinegar into a bowl., then pour into a bottle. The
>>vinegar is now ready to be used.
>>
>>You can add more wine to the jar containing the mother of the vinegar.
>>This time the process of changing the wine into vinegar will be much
>>faster, about 1 week.
>
> I think that you will need to use sour dough bread if it is available near
> you, but thr recipe sounds great and I am going to try it.

You don't need to use sourdough, or bread made with
any specific yeast. There's no live cultures left in
bread (as there is in, for example, yoghurt). It all
dies off during baking.

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Reg