Vinegar in the dough: what happens if you add an unusual ingredient

Many housewives are looking for ways to improve the texture and flavor of their baked goods. One such secret is adding vinegar to the dough. It may seem unusual, but vinegar can be your main assistant in creating a delicate, airy dough. Thanks to special chemical reactions, it makes baking lighter, emphasizing its taste.

The FoodOboz editorial team will tell you why and how to add vinegar to the dough. The effect will surprise you.

Vinegar has several important functions:

Activates the dough to rise. When combined with baking soda or yeast, vinegar creates carbon dioxide bubbles that help the dough to rise. This makes baked goods light and airy.

Changes the structure of gluten. Vinegar dissolves protein bonds in the dough, making it more tender and elastic.

Improves the shape of baked goods. Thanks to the vinegar, the dough holds its shape even after cooling, which is especially important for desserts that can settle.

No unnecessary flavor. When properly dosed, vinegar does not leave an odor or taste in the finished dish.

For vinegar to work effectively, follow simple rules:

Choose the right vinegar. Table vinegar or apple cider vinegar are best, as they have a mild flavor and blend well with other ingredients.

Dosage. For baking, it is enough to add 1-2 teaspoons of vinegar. Exaggeration can spoil the taste.

Mix with liquids. Vinegar should be added to the liquid components of the recipe (water, milk) and then mixed into the dough. This will ensure that the ingredient is evenly distributed.

Combination with other additives. If the recipe contains baking soda or yeast, vinegar will enhance their effect, providing even better results.

When to use vinegar:

• buttery pastries (buns, muffins)
• thin dough for pies and rolls
• biscuits that require a delicate texture
• pancakes and pancakes.