vinegra in bread?

i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour
they claim it gives nice taste and also makes breads to keep better for next day

just wondering if anyone tried that before and how did it work?

Bake Me !

9 comments

Alaskan recipe which uses vinegar and yeast for a starter:

http://www.mcgees.com/kitchen/recipes/b ... 099702.htm

[quote="chembake"]
Dissecting that composition
[/quote]
Thanks chembake! Even with a list of what the food additive numbers are, it's not so easy to translate!

Giles

[quote]
Wheat Flour, Water, Yeast, Soya Flour, Salt, Wheat Gluten, Natural Rye Sour, Food Acids (262, 270, 330), Emulsifier (481), Flour Treatment Agents (516, 300), Enzyme (Amylase), Vitamin (Thiamine, C, Folic Acid)
[/quote]

Dissecting that composition

The main bread components which are :flour, water, yeast , freeze dried rye sour,salt.
The bread improvers: emulsifier 481 which is sodium stearolyl lactylate, amylase( likely a blend of fungal and malt amylase) dough conditioners (300 or ascorbic acid, water conditioner 516 calcium sulphate).
The artificial souring agents are 262 ( powdered vinegar or chemically sodium diacetate,lactic acid and citric acids)
Meanwhile the vitamins thiamine and folic acid are added during the flour manufacture as vitamin fortifications required by the law.

thanks chembake
your posts are always full of good info
i'm glad you around

Bake Me !

[quote="chembake"]
In some modern sourdough breadmaking where they used freeze dried sourdough concentrates they add vinegar to enhance the acidic taste .....
but the bread will taste artificial...
This is the kind of sourdough you may find in many groceries...
[/quote]

In the ingredients list for one "sour dough" white bread that is widely commercially available in Oz I see:
[code]Wheat Flour, Water, Yeast, Soya Flour, Salt, Wheat Gluten, Natural Rye Sour, Food Acids (262, 270, 330), Emulsifier (481), Flour Treatment Agents (516, 300), Enzyme (Amylase), Vitamin (Thiamine, C, Folic Acid) [/code]

Bit of a difference to what most people on this forum are baking. My ingredients list looks like:
[code]Wheat Flour (with Thiamine), Water, sourdough leaven, and salt.[/code]

Giles

Vinegar or dilute acetic acid is used in industrial baking to inhibit mold growth ...
Therefore if you are already creating a tangy tasting sourdough there is no need to add vinegar...
In some modern sourdough breadmaking where they used freeze dried sourdough concentrates they add vinegar to enhance the acidic taste .....
but the bread will taste artificial...
This is the kind of sourdough you may find in many groceries...

i'm going to try next weekend and see how it goes

Bake Me !

Vinegar or buttermilk has been used in Germany in combination with rye, as rye needs to be soured in order to be better digestible. Not sure about the better keeping qualities though.

Shocked

Question

Perhaps vinegra is some sort of bread viagra?

Rolling Eyes

Nope, haven't used vinegra or vinegar (for that matter) before in my breads.