Baking with yeast dough turns out fluffy and airy. At the same time, experienced housewives will always find a way to significantly improve the result.
For example, you can add vinegar to the dough.
Yulia Arkhipova , an expert of the online publication "BelNovosti", a cook and fourth-class baker, explained why vinegar is added to yeast dough.
First, fermentation
It seems that the yeast needs only sugar and heat to make the dough. But vinegar improves the fermentation process, making the dough even more voluminous, light and airy.
The dough rolls out better, becomes more elastic and soft.
Secondly, baking
The quality of baked goods also improves, they become fluffier and lighter, and acquire a soft texture.
Thirdly, taste
Vinegar acts as a flavor enhancer, making baked goods brighter, bringing out the flavors of other ingredients, and making pies or buns bright and rich.
How much vinegar
Too much vinegar can ruin baked goods, so you need to be careful.
It is not recommended to add more than one tablespoon when kneading the dough according to the standard recipe. And if desired, it can be completely replaced with kefir.
Previously, we talked about what foods you shouldn’t eat with bananas .
Expert: Julia Arkhipova
