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What Is The Purpose Of Cider Vinegar In Breads?

SarahTorg

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SarahTorg Apprentice
SarahTorg
Posted

I've noticed several bread recipes call for the cider vinegar. What is its purpose? Is it to imitate buttermilk or something?

It is just driving me nuts not knowing why its put in a recipe. Anyone else like that? YOU just have to know why?? hahahaha

I

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Ruth52 Newbie
Ruth52
Posted

From what I have read vinegar is put into bread as a preservative.

Cheri A Contributor
Cheri A
Posted

I have a few recipes that say "dough enhancer" or vinegar.

pamelaD Apprentice
pamelaD
Posted

The reason for adding a little vinegar to yeast bread recipes is that the yeast 'works better' under acidic conditions, i.e. converting the carbs (flour) to sugar, alcohol and carbondioxide to rise the bread. In wheat bread recipes this is done, also. So you almost always see this in a gluten free yeast bread recipe because it will need all the help it can get to rise!

Vinegar in a quick bread using baking soda would be equivalent to adding buttermilk- something acidic to react with the alkaline soda to give off carbondioxide to rise the bread.

Pam

SarahTorg Apprentice
SarahTorg
Posted
  • Author

thank you Pam!! Your reply was the answer I was looking for!!! I will add it to my new recipe.

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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