The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


michaelreeves's picture

Vinegar mixed in pretzel dough?

April 10, 2013 - 4:59pm -- michaelreeves

Hi all,


I've been scouring the internet and books trying to find, what I'd call "trade secrets" of pretzel making. The basic properties of the pretzel taste is about contrast in pH. Which, is why a strong alkalie solution is used to dip the pretzels, imparting its wonderful flavor on the crust, so it will act in contrast with an acidic crumb taste.


bowow0708's picture

A Rebellious vinegary Starter

October 5, 2011 - 7:32am -- bowow0708

hey im a bit new here, and i made my starter about 5-6 months ago. and it was the greatest starter in the world!! great flavor, incredible dormant to awake timing(less than 4 hours lag!!) i could even use it straight from the firdge to the dough and it would rise tromendously with great oven spring even though it had a room temp over night ferment after shaping.when i first made my starter it was already active 2 days after the making of the dough.


hydration- 100%

type- sourdough wild yeast

flour- whole wheat


Elagins's picture

Anyone have a vinegar mother to share?

September 22, 2011 - 12:39pm -- Elagins

My son-in-law, Bill, who brews killer beer, has decided to explore the mysteries of acetic acid and asked me for a vinegar mother.  Unfortunately, I don't have one (at least not one that will produce fine vinegar).  Does anyone out there have some to share, or is able to point me to a source.


Stan Ginsberg

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