Preserving bread with vinegar
If you use vinegar to preserve a piece of bread by pouring it over, will the vinegar affect the bread's taste?
Best Answer
Yes, most varieties of vinegar (all the ones you would use for preservation, at any rate) have an acidic taste, which is imparted to the foods preserved with them. Additionally, if the vinegar has a flavor (e.g. red wine, sherry, ...), it will also affect the taste.
It's sort of inevitable, given that vinegar is a diluted acid. You can mitigate this by adding salt, or further diluting the vinegar with water (though the latter affects the preservative properties of the vinegar).
In any case, I would not recommend using a liquid-based method to preserve bread, as it'll probably promote mold growth more than inhibit it, or ruin the texture of the bread. You usually want to use dry preservation methods (e.g. wrapped freezing), or incorporate the preservatives (such as a sourdough starter or vinegar) into the recipe prior to baking.
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Acidification is commonly used in breadmaking to preserve breads and on top, is one of the sourdough mechanisms that improves the shelf life of the baked goods. Adding 1% of vinegar on the flour weight is a natural way to acidify your dough, and thus your bread.Does vinegar preserve bread?
Today there are modern preservatives, but bread artisans shun it. Vinegar is acetic acid, and you could use it as an ingredient when baking. It will slow down the yeast, but if you don't add too much you should be fine.What can you put in bread to preserve it?
Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. 1\ufeff Calcium propionate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad.How do you prolong the shelf life of bread?
Store the bread in a cool, dark place such as a breadbox or even refrigerator to keep it fresh. Also, if the bread is in a bag, seal it tightly so that fungi have no room to move and multiple.Does vinegar inhibit yeast?
While vinegar in large amounts is used as an organic fungicide, small amounts such as that used in baking is not lethal to yeast. Adding vinegar to bread dough has two effects. First, the acetic acid in the vinegar weakens gluten molecules, making the dough more susceptible to bubble formation.How to extend the shelf life of bread
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Answer 2
Are you trying to extend the shelf life of your bread? or are you doing a scientific experiment?
Salt is the traditional ingredient added to bread to extend shelf life. Today there are modern preservatives, but bread artisans shun it.
Vinegar is acetic acid, and you could use it as an ingredient when baking. It will slow down the yeast, but if you don't add too much you should be fine. If you want to try a different acid you might go with milk. It has lactose sugar, and if you use a sourdough starter the lactobacillus bacteria will convert lactose into lactic acid giving it a tangy sour taste as well as extending shelf life a few days from mold growing on the bread.
If by chance you are using a chemical leavener instead of using yeast you'll need to adjust your recipe to account for the acid and alkaline balance. Baking powder is ph neutral when activated. If you are adding acid you may need to switch to baking soda instead of baking powder during the leavening process as you figure out your CO2 gas vs desired acidic taste balance.
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