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add vinegar to sourdough

I think we can agree that an alkaline environment is not good for yeast. Yeast likes a neutral to slightly acidic environment. But the practical level of usage will not be sufficient to cause a meltdown and will only serve to boost strength. It was typed on a typewriter. You are quite correct that acidification of 100% rye doughs suppresses endogenous enzyme activity, especially for whole-grain rye, but it should be noted that it is not limited to just inhibiting a-amylase activity. Now, a small amount of vinegar added to bread dough with yeast is a different matter. Acidification in rye doughs does more than I have mentioned, and even more than you have mentioned. nothing to do with flavour. Anyway, this is sort of off-topic, but I have found an answer to your other question, about how to limit acid-production. As an Amazon Associate, I earn from qualifying purchases. Certainly I agree that there is a tipping point and that coagulation is at the end of it. Content posted by community members is their own. I find it interesting when I run across information on what elements strengthen gluten in a dough. So strong that as a freestanding loaf it rises vertically. By adding vinegar to sourdough, you make it acidic, thus breaking down the polysaccharates. Also fermentimg the finished loaf (prior to prooving and baking) overnight in the fridge will also allow flavours to develop. What do you think proteolysis is? A soaker or poolish fermented for atleast 5 hours will begin to add a nice sour flavor. Believe it or not, vinegar cookies are a favorite drop cookie recipe. You get just a touch of tanginess to turn a plain bread into something more remarkable. Obviously it was sour as hell, as I intended. Most bread recipes that use vinegar call for no more than 1 teaspoon per 1- to 2-pound loaf. I hope it was not just a case. A search is always a good thing. I've often thrown in a splash of balsamic vinegar as I'm mixing up the ingredients, I think it adds a nice taste. If you like sourdough bread, then you can readily accept this idea. Where vinegar is deemed insufficiently powerful, food manufacturers would add Calcium Propionate or Potassium Sorbate in its place. this is also a principal concern for gf bakers. Do not conflate redox potential with a dough's rheology! That style of starter isn't necessarily Italian; it's very Massari (yes, I own both of his books, too). Vinegar is the most common one I have seen used in recipes intended for home use, and, it is the one we used at Village Bakery when we first started making Gluten Free Bread as the year 2000 approached. It typically contains a mix of grains that contain a significant number of polyssacharates. do you have the eimar gallagher book? claiming that low-protein rye flour is claimed to be better for baking rye bread, for unexplained reasons. Moreover recently I prepared a bread where the preferment was a 250% hydratation rye paste kept above 30°C for 12 hours. Here is a link to a good article on how to keep your sourdough tasting sour. Every commercial GF bread and baking mix I've seen have also had some sort of acid, usually ascorbic acid. There are many reasons to use an ingredient and it can be very  educational to see all the different posts and ideas. I think the reason for the apparent differences in our responses to this question comes from the original focus of our answers. It will look like whipping cream. While not exactly bread, gingerbread cookies are a holiday favorite that you prepare by adding vinegar to the wheat flour, vanilla, butter, sugar, cloves, molasses, nutmeg, sugar, and corn syrup. Inside the bread dough, a lot of stuff is happening besides the fermentation process associated with yeast. Doing so creates stronger gluten sheets within the dough. This recipe was "no time", and quick fermenting. helps extensibility? Mix. Further searches intimated that this  could be for flavour but also because there is an effect on the gluten. I presume it adds some sort of flavour but is there another reason? Gel formation means nothing without destabilised proteins (present in minor but sufficient levels in rye flour for this purpose), which help form a more complete air-trapping network. She used modern,dried yeast and I believe she published this in the same era-60's or early 70's. The flour in the final dough (90%) was a very weak wheat flour that generally can barely absorb 65% water, giving a less than decent bread. Log in or register to post comments; ananda. You proof the yeast with sugar and water. Adding it to sourdough neutralizes some of the acidity and gives the dough a little extra leavening boost. What types of vinegar can you use for baking bread, and how does it work with yeast? By using our Services or clicking I agree, you agree to our use of cookies. One of the YouTube videos that I watched about "No Knead" bread added some beer which I have no problem with, but also added a teaspoon of vinegar. At this point, most recipes call for you to add a tablespoon of vinegar to the dough after you add the yeast. It took me awhile to find the actual percentage, but try .75% citrate (per 100% flour), which will effectively force a co-metabolism of both maltose and citrate, with the end result being very low acid levels. Hence why sourdough yeast contains limited sacchromyces cerevisiae and is noted for utilising yeast strains such as candida millieri and sacchromyces exegus...strains which can tolerate more acidic conditions.

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