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GFgal
Joined: 02 Apr 2009
Posts: 19
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 Posted: Thu Apr 30, 2009 12:31 pm Post subject: Vinegar Chemistry Question |
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Can someone explain what exactly vinegar brings to the party when making yeast bread? Is it taste...Is it texture...Is it freshness? Would the recipe not work if it was left out...or increased dramatically?
Help...
EDITED TO ADD: Nevermind...I found it...
Donna H. |
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sherry
Joined: 28 May 2009
Posts: 6
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| Posted: Thu Jun 11, 2009 10:47 pm Post subject: |
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hey donna, please share the answer with the rest of us -thank u.
Sherry  |
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GFgal
Joined: 02 Apr 2009
Posts: 19
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| Posted: Thu Jun 11, 2009 11:11 pm Post subject: |
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| sherry wrote: | hey donna, please share the answer with the rest of us -thank u.
Sherry |
No problem Sherry. And welcome to the board!
From 1,000 Gluten Free Recipes by Carol Fenster:
Acids: Generally speaking, acids act as a catalyst or food for the yeast, encouraging the bread to rise higher and faster. Vinegar is an acid, as is lemon juice and both can be used interchangeably in bread. Unbuffered Vitamin C, also known as ascorbic acid, is also acidic and can be used in place of vinegar or lemon juice. Usually about 1/4 tsp. of ascorbic acid per recipe will do the trick.
If you've ever sprinkled lemon juice or citric acid on fruit to keep it from discoloring, then you know that acids also discourage browning. So there has to be a balance between being a catalyst for yeast and inhibiting the necessary browning process that makes baked goods look attractive. .
I've used both and they work equally well. The vinegar does add a teensy taste, but nothing you would really notice unless you are looking for it.
HTH
Donna |
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sherry
Joined: 28 May 2009
Posts: 6
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| Posted: Thu Jun 11, 2009 11:59 pm Post subject: |
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| Very interesting, now that you've explained it all makes sense. I'm happy to come aboard and share with others like myself -Thank you Donna!!! |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1631
Location: GF Kitchen
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| Posted: Fri Jun 12, 2009 4:04 am Post subject: |
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Since MrP can't have vinegar, cream of tartar, or citrus, I found that if I add a little extra baking powder, it adds enough acid to my loaf bread that it rises very well.
Most cookbooks will tell you that this will not work, but I have had success with this. If it calls for 1tsp of vinegar, I add up to about 1/2 tsp of extra baking powder.
I use the Hain's because it is corn free.
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