Why add vinegar to yeast dough: a life hack from a chef
Many people bake their own baked goods by making the dough at home.
However, not everyone knows that it is worth adding a little vinegar to yeast dough.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will tell you why you should do this.
4 Reasons to Add Vinegar to Dough
The first reason is the airiness of the baked goods. Vinegar reacts with yeast, causing the dough to increase significantly in volume, making the baked goods airy.
The second reason is to improve the consistency of the dough. By adding vinegar, the dough becomes softer and more elastic, since the acid destroys the gluten that interferes with this.
The third reason is a richer taste. A small amount of acid will only make your baked goods tastier and will better reveal the taste and aroma.
The fourth reason is adjusting the pH balance of the dough. Due to the acid, the mass rises evenly, and its texture as a result is uniform and ideal for making your favorite pastries.
