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Type 2 Vinegar in Keto Bread - why?

Discussion in 'Ask A Question' started by Flora123, Nov 5, 2019.

  1. Flora123

    Flora123 Type 2 · Well-Known Member

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    Can anyone tell me the purpose of this and whether it affects the recipe much if left out? Thanks.
     
  2. bulkbiker

    bulkbiker Type 2 · Oracle

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    Might be an idea if you linked to the recipe?
     
  3. Diakat

    Diakat Type 1 · Moderator
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    Probably to help it rise.
     
  4. bazzarty

    bazzarty Prediabetes · Newbie

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    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
     
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    #4 bazzarty, Nov 5, 2019 at 8:20 PM
    Last edited by a moderator: Nov 5, 2019
  5. Flora123

    Flora123 Type 2 · Well-Known Member

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    Thank you.
     
  6. Colin of Kent

    Colin of Kent Type 1 · Well-Known Member

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    I use this recipe, which offers the substitution of cream of tartar for vinegar. And by the way, these buns are fantastic!
     
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  7. Flora123

    Flora123 Type 2 · Well-Known Member

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  8. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    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.
     
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  9. ringi

    ringi Type 2 · Well-Known Member

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    Without the carbs there is little to feed the yeast, @Resurgam has explained the rest.
     
  10. Flora123

    Flora123 Type 2 · Well-Known Member

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    Thanks everyone. It’s the diet doctor Keto bread and no yeast. This time I used boiling water but my original printout just said water. It’s worked much better this time.
     
  11. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    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.
     
  12. Flora123

    Flora123 Type 2 · Well-Known Member

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    Thanks. I made a batch today and it is perfect. It was really just a question about why vinegar is added rather than there is a problem (except the batch with cold water!). Thanks all.
     
  13. ringi

    ringi Type 2 · Well-Known Member

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    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.
     
  14. Cocosilk

    Cocosilk Gestational · Well-Known Member

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    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.
     
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