The secret of experienced chefs: why vinegar is added to yeast dough - solve popular problems

By SSPDailyMar 14, 2024 10:05 AMFood Life hack
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Why vinegar is added to yeast dough
Why vinegar is added to yeast dough. Source: foodsguy.com

Vinegar should be added to baked goods, especially to yeast dough, because it helps solve several problems that cooks often face. SSPDaily tells about it.

First of all, vinegar makes the yeast dough significantly increase in volume, making the baked goods light and airy. This happens because the product reacts with the yeast, accelerates its activation, and fermentation becomes more intense. The process leads to the formation of more gases in the dough, and therefore the final product becomes fluffy and light.

Additionally, vinegar helps to obtain a softer and more delicate texture. It promotes the destruction of gluten in flour, and therefore the yeast dough becomes more elastic and rolls out better. This is especially important when preparing yeast pastries (bread, pies), which should have a fluffy and soft texture.

Vinegar is an acidic ingredient, so it helps to regulate the pH balance of the dough. This property is especially useful when the dough also contains eggs or milk, which can affect the pH level. If the acidity balance is maintained at the correct level, it contributes to a more even rise of the dough, preventing excessive acidity, which can negatively affect the texture and taste of the baked goods.

Although culinary experts advise adding a very small amount of vinegar, it can significantly improve the taste of baked goods by adding bright sour notes. They help to emphasize the flavor of other ingredients and make baked goods more interesting and rich. But it's important not to overdo it, as excess will have negative consequences.

How much vinegar should I add to yeast dough to make sure it's not too much? One tablespoon is enough to make traditional yeast dough pastries.

What can I replace vinegar for baking? If you don't have this ingredient on hand, you can substitute it with buttermilk.

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