So, yes, the acid in vinegar kills the yeast when the two mix directly. Now, a small amount of vinegar added to bread dough with yeast is a different matter. Because of this, vinegar is an ingredient in more bread recipes than you may think. What types of vinegar can you use for baking bread, and how does it work with yeast? As an Amazon Associate, I earn from qualifying purchases. Please take that into account. The most common type of vinegar for baking is plain white vinegar.
It has a mild, uncomplicated flavor. Manufacturers produce it by distilling alcoholic spirits from corn and rye. The other commonly used type is cider vinegar, which is made from fermenting apples. It has a sweeter flavor than white vinegar. Neither type leave a vinegary aftertaste behind when you use it in bread or cake recipes.
Yeast is a leavening agent. As it ferments, it produces carbon dioxide bubbles, which make the dough rise and puff up. Inside the bread dough, a lot of stuff is happening besides the fermentation process associated with yeast. As it forms, it traps carbon dioxide. Vinegar also reacts with baking soda and creates more creating carbon dioxide gas.
The happy effect here is that cookies and cakes rise better as they bake. Bread rises higher as well and yields a more refined texture. If you have soft water in your kitchen, it can weaken gluten. Is vinegar an acid or a base?
Usually, every bread recipe recommends a tsp of vinegar in it. The vinegar boosts the yeast formation resulting in a softer but denser bread. Vinegar can also be added to the dough to increase the taste of cookies, cakes, cupcakes, and muffins. You can read how to make bread here. Vinegar strengthens gluten and helps the dough to rise higher. May enhance yeast activity in small amounts, or is at least unharmful.
Retards yeast in large quantities. From a teaspoon to a tablespoon per loaf is typical, depending on the flavor desired and the vinegar is used. Too much vinegar may kill yeast, but just the right amount can result in a wonderful, soft, flavorful bread. Vinegar conditions the dough to encourage gluten production and enhances the flavor. Because of its acetic acid content and low pH, vinegar is used as a preservative for both domestic use and in the food industry.
It is used for the preservation, or pickling, of a wide variety of foods such as vegetables, meat, fish products, and spiced fruits along with bread. Along with this, we have also discussed the effect on the taste and texture of the bread when vinegar is added to the dough. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public.
Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness. We are a group of food lovers who answer your questions about various kitchen appliances and curate some of our best recipes. What happens when adding vinegar to bread dough? Where vinegar is deemed insufficiently powerful, food manufacturers would add Calcium Propionate or Potassium Sorbate in its place. Dough strengthening is achieved through the addition of L-Ascorbic Acid and enzymes.
Yeast activity is encouraged through the addition of yeast foods; these being chemicals such as Ammonium Sulphate, Ammonium Chloride and Ammonium Phosphate. Your particular context was Gluten Free Baking. It is good to clarify that your experience is that the improvements you note in Gluten Free dough comes about from the addition of small amounts of vinegar.
Pyler [my editions come from volume 1 and volume 2 ] confirms what you say about yeast functioning most happily in a slightly acidic environment, with pH of 5. Pyler also suggests that yeast is relatively tolerant of this acidic environment, but only for a short period of time.
I am really interested to see what effect this discussion might have on your future bread baking. I very much agree with you that the inclusion of an acid in Gluten Free bread is common, and its benefits are manifest. 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 approached.
This recipe was "no time", and quick fermenting. So, the benefit of the acid as discussed in this context does indeed stand up. But what of using longer fermentation processes in respect of Gluten Free? It's something I have no experience of, but also something I believe you are very keen to investigate.
Longer fermentation will generate an acidic environment over time, so it will be interesting to read what you find about any potential role for vinegar, or ascorbic acid. I suspect they will become redundant just as is my experience with wheat-based dough. I always thought that freshly-mixed dough as you describe was slightly acidic; good to have that quantified. So would any addition of vinegar have an immediately negative impact on yeast activity, or could one add a very small amount before yeast activity became compromised by the acetic acid to any sort of extent?
Obviously it was sour as hell, as I intended. I hope it was not just a case. I have been under the impression that acidification of rye doughs was primarily to suppress amylase activity so as to not destabilize the starch gels before the bread has risen in the oven. Acidification in rye doughs does more than I have mentioned, and even more than you have mentioned. Acidification leads to the solubility and eventual hydrolysis of mineral salts bound with phytate, and ultimately leading an increased bioavailability of dietary fibre found in rye.
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.
There are lots of other benefits, too, like the anti-microbial properties, etc. Thanks for your clarification! Skip to main content. You are here Home » Forums » General. What does vinegar add to a mix? January 6, - am. Jan 6 - am. Thanks for the quick response. Hi Bunjie, Vinegar [acetic acid] is primarily added to commercial bread dough as a preservative, as it lowers the pH of the dough. Best wishes Andy.
Hi GFG and clazar, I always thought acid tended to inhibit baker's yeast. Jan 6 - pm. Hi Gina, see response from ars pistorica below. The comments about dough strengthening made by AP are key. Many thanks for all your comments on what vinegar does to dough. Jan 7 - pm. Do not conflate redox potential with a dough's rheology! Acids acting as an oxidising agent is universally accepted; just Google it.
Jan 8 - pm. Typical formula for bread made using my Italian starter. Jan 9 - am. I'll search it.
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