White Vinegar
Flavoring
White vinegar can aid in leavening when added with baking soda.
Functions
Dietary Info
About White Vinegar
White vinegar, a clear, sour liquid, is made through the fermentation of grain alcohol, which converts ethanol into acetic acid. In baking, its acidic nature serves as a leavening agent when combined with baking soda, helping cakes and breads rise by releasing carbon dioxide. The mild, sharp tang enhances flavors without overpowering, making it a versatile addition to recipes. Its acidity also strengthens gluten, stabilizes egg whites, and enhances textures, making it invaluable in cakes, pastries, and gluten-free baking.
History
White vinegar traces its roots back to ancient Babylon, around 5000 BCE, where it was discovered by fermenting grains and fruit. As civilizations evolved, so did vinegar production, spreading across the globe. In the 19th century, the Orleans method, using barrels, and later, the industrial quick vinegar process, revolutionized production. Its role in baking gained prominence with the rise of quick breads and modern cakes, where its leavening properties became essential. Historical records reveal vinegar's versatile uses from preservation to culinary arts, solidifying its place in kitchens worldwide.
Common Uses
Have feedback or suggestions about this ingredient page? We're listening.
Share your feedback