I found a thrift store cookbook from 1972 with a handwritten note inside that changed how I bake bread

I grabbed this beat up "Joy of Cooking" at a Goodwill in Portland for $2.50. Someone scribbled in the margins about adding a tablespoon of vinegar to the dough. I tried it on a whim last weekend and my sourdough had this amazing spring I never got before. Has anyone else found weird tips written in old books that actually worked out?

2 comments

2 Comments

ivan52213d agoMost Upvoted

Someone scribbled in the margins about adding a tablespoon of vinegar to the dough" - wait, did the note say anything about what kind of vinegar to use? I've heard apple cider works best but some people swear by white vinegar for a cleaner taste. Just curious if they got specific about that part.

drew_grant5213d ago

Oh that's a good point @ivan522! I'm pretty sure the note just said "vinegar" without getting specific, but I've tried both and here's what I found. Apple cider vinegar gives the dough a slightly softer texture and a bit of a tangy aftertaste, which works great for savory pies. White vinegar is more neutral and lets the other flavors shine through, so I'd lean that way for fruit pies or delicate pastry. Honestly though, I've even used red wine vinegar in a pinch and it still turned out fine as long as you don't go overboard with the amount.