I was reading on the net at

http://www.bread-bakers.com/archives...s/v098n011.txt



a poster says:



“I have found out that bottled lemon juice/white vinegar is probably one of

the cheapest sources of dough conditioners to start off with( tenderizers

and relaxes the gluten in the recipe).”



And

"When I experimented

with my dill pickle bread .. I was amazed that the bread was so fine

grained, light textured and fluffy- most likely from the pickle brine...”



She doesn’t give amounts - her recipe for her dill pickle bread is no
longer at that website.

Can someone tell me why this might work?



Thanks,

Dee