On Mon, 08 Feb 2010 00:59:28 -0800, Mort > wrote:

> 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.
> >>
> >> 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.

Thanks. I read somewhere that said not to wash out the tub when
replenishing and eventually wild yeast would set up shop to give your
bread a sourdough flavor.

--
I love cooking with wine.
Sometimes I even put it in the food.