I was reading on the net at
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