sf wrote:

> On Sun, 7 Feb 2010 11:15:51 -0800 (PST), ImStillMags
> > wrote:
>
>
>>Speedy No Knead artisan bread - made earlier in the day and baked off
>>in the late afternoon.
>>I sliced the bread, barely buttered it and toasted the slices so that
>>people could use the Romesco sauce both on the steak and on the bread
>>as a crostini if they liked. They liked.
>>
>> 3 cups bread flour
>> 1 package yeast
>> 1 1/2 teaspoons salt
>> 1 1/2 cups water -- warmed
>> 1/4 teaspoon red wine vinegar
>
>
> What does the vinegar do?
>

Makes it faux sourdough. And I do mean faux.

If you put too much of that stuff in, you have to
boost the yeast because the acidity will start
to kill it off.

I say don't bother putting vinegar in your bread. Learn
how to make a real sourdough.

--
Mort