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Vinegar in Bread Dough?
On May 17, 1:12*pm, Nad R > wrote:
> Hell Toupee > wrote: > > On 5/17/2011 2:05 PM, merryb wrote: > >> Hi all- my mom called me last night after her failed attempt at a new > >> bread recipe. We talked about testing her yeast, water temp, etc, and > >> then she told me that there is vinegar in the recipe. Would that have > >> any effect on the yeast? I have made a bit of bread, but can't ever > >> recall using vinegar..TIA!... > > > Vinegar is used as a flavor enhancer in order to approximate the flavor > > of slowly-risen bread. A slow fermentation of the yeast provides more > > flavor, and supposedly adding a titch of vinegar to a standard bread > > recipe will simulate that taste. Personally, it didn't make much > > difference in the recipe I tried. > > My mom also had failed bread recently. I got her some King Arthur flour > with everything else being the same and the bread came out great. She once > again used her cheap Gold Medal Flour and once again... failed bread. > > I bet it is the flour. Their were past discussions here on bread making > that indicated bad flour from others here. > > -- > Enjoy Life... Nad R *(Garden in zone 5a Michigan) Good call- I'll suggest that! |
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