Type 2 Vinegar in Keto Bread - why?

Might be an idea if you linked to the recipe?

 

Vinegar used in bread making reacts with the yeast or baking soda/bicarbonate of soda creating carbon dioxide gas/bubbles which really help the dough to rise. You can make it without the vinegar but the difference in how the bread rises WITH the vinegar is dramatic! Try with and without and you'll really notice the difference. The small amounts of vinegar used are not even noticeable tastewise in bread/baked goods.

Mod edited

 

I use this recipe, which offers the substitution of cream of tartar for vinegar. And by the way, these buns are fantastic!

 

vinegar doesn't react with yeast but it is an acid - like cream of tartar which becomes tartaric acid when wetted, and it reacts with the baking soda to release bubbles of gas to raise the mixture.
Baking powder is baking soda plus an acidic powder of some sort which does the same thing without needing anything extra.

 

Without the carbs there is little to feed the yeast, @Resurgam has explained the rest.

 

Some sodas/powders are more heat sensitive than others - there is a whole science behind them, which is used by food manufacturers to minimize production time.
If the bake time is short and the mixture is at room temperature to start with, optimum rise might not be achieved.

 

I just checked my braking powder and it contrains some floor, and hence a very little carbs. I expect that is way they did not use normal braking powder.

 

Doesn't vinegar change the flavour too? As soon as I add it, it seems to make everything smell nice and yeasty so it makes a great bread substitute. Otherwise it's more like cake I thought.