Two uses of vinegar found on internet sites:
(1) "Preservatives such as acetic acid (vinegar) are not necessary but are often added by commercial bakeries to extend the shelf life of bread."
(2) "If your water is very hard, you'll find that a tablespoon of cider vinegar or lemon juice added to the water will make a better bread."
Adding 1TBL of vinegar to every 2.5 cups of flour makes the bread rise faster and gives the bread some of the characteristics of sourdough. It's much better to add a live culture apple cider vinegar such as Braggs rather than distilled (dead) vinegar especially if you're going to give the bread a slow rise (18-24 hours).
It can be used as a raising agent
can I use white wine vinegar in a chocolate cake insted of white vinegar
Vinegar
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Only if the recipe calls for it.
Vinegar is sometimes added to a cake along with baking soda. When the two are mixed together they release gas which causes the cake to rise. If you don't add the vinegar that a cake recipe calls for, your cake won't rise. just letting u kno,,, if u are actually answering these gay questions, u r such a nerd!!! get a life!!
Fat makes the cake moist and taste good.
I've never seen a chocolate cake recipe that takes white vinegar, it seems really odd to me. Anyway, you can substitute for any other vinegar or maybe lemon juice.
Vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
it is used to make cake cheesy and soft
the baking soda will explod!!!!
Winnie the pooh