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Vinegar in Keto Bread - why?
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<blockquote data-quote="bazzarty" data-source="post: 2163338" data-attributes="member: 516513"><p>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.</p><p></p><p>Mod edited</p></blockquote><p></p>
[QUOTE="bazzarty, post: 2163338, member: 516513"] 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 [/QUOTE]
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