My grandma swore by adding a tablespoon of vinegar to the dough and I finally tried it last week

She said it makes the bread softer and last longer without getting stale, and honestly the texture was way better than my usual loaves. Has anyone else tried this trick or am I just late to the party?

2 comments

2 Comments

the_kai5d ago

Yeah the acid in the vinegar helps strengthen the gluten and slows down staling. It's a solid trick, you can also swap a bit of the water for buttermilk for a similar effect.

patricianguyen5d ago

I tried buttermilk once and my bread came out looking like a sad deflated balloon.