Vinegar in baking question
"Vox Humana" > wrote in message
. ..
>
> "Beth" > wrote in message
> . com...
>>
>> "Reg" > wrote in message
>> m...
>>> Beth wrote:
>>>
>>>> Hello,
>>>> I don't usually post here but I'm hoping someone can help. I
>>>> have a recipe for chocolate, cream cheese filled cupcakes and I forgot
>>>> to buy the vinegar needed! It only calls for a table spoon of vinegar.
>>>> I'm not usually one to bake from scratch, but I do from time to time.
>>>> This recipe is completely from scratch. How necessary is the vinegar?
>>>> What is it's purpose and is there something I could substitute?
>>>> Thanks!
>>>
>>> Sounds like it's there to increase the acidity. You could also
>>> try lemon juice.
>>>
>>> In any case, if it's only one T I think you're safe
>>> leaving it out.
>>>
>
> If the leavening agent in your recipe is baking soda, then you probably
> need the vinegar. Decreasing the pH will reducing browning and increase
> tenderness, but I bet that it is there to react with the baking soda. If
> the leavening agent is baking powder only, then you will probably be OK.
>It is baking powder. Whew! Thanks!
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