Recently I was reading about bread dough improvers. Of everything used commercially, the thing I liked the most was vinegar - it's supposed to help with the rise, act as a preservative, all natural, no noticeable change in taste, readily available at home - sounds perfect. I use a bread making machine. My recipe consists of 500 flour, warm water, fresh yeast, sunflower oil, salt and sugar. I do 1.5kg breads and at first tried adding just a single tablespoon of vinegar. It definitely helped preserve the bread longer, especially now, in the summer, but the bread had a terrible rise - worse than compared to bread without vinegar. I thought it was supposed to give me an even better rise - is there something I misunderstood?
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