After mixing, add one tablespoon. The dough will be soft and quickly rises

Sour dough is popular with many Slovaks. However, in order to achieve mastery in its preparation, it is necessary to use the right techniques and be patient during the acidification process. There is one ingredient that can help make the dough rise and stay soft. I mean vinegar.

Culinary experts emphasize that the secret of the perfect sour dough begins already in the preparation of raw materials. The basis of success is the accuracy of the ratio measurement, the freshness of the yeast and the control of the acid temperature (max. 30 ° C). Otherwise, there is a risk of getting too compact or poorly outlened dough.

However, the culinary trick, which has been circulating among experts of home baking for years, is shown to be particularly interesting. We are talking about an ingredient that may seem surprising, but whose effect on the structure of the dough is indisputable – about vinegar. Already one tablespoon of vinegar, added after mixing and before acid, can turn a simple sour dough into a masterpiece.

Why add vinegar to the dough?

The action of vinegar is very simple but effective. Its effect makes the dough more flexible and homogeneous, which is manifested by a uniform distribution of air bubbles and subsequently a light and fluffy structure. In addition, vinegar is a natural catalyst of the acidification process, which means that the time of waiting for the finished baked product can be reduced.

Some may worry that adding vinegar will affect the taste of the dough, but these concerns are unfounded. The vinegar evaporates during baking and does not leave traces in taste, only in the structure of the cake, which is extremely fluffy thanks to it. It is a simple but brilliant answer to the question of how to achieve the perfect structure of the sour dough that was secretly passed from generation to generation.