You know the citric acid / sour salt that we use in borscht? I just tried it in bread

Marg CDN

Well-known member
as a sub for salt, in hopes of achieving a sour flavour. I am pleased that it actually is quite effective. Not a big blowout of flavour but just pleasantly 'off'.

I gave up trying to get any of the new instant sourdough yeast from the US as it was hugely overpriced online and shipping was ridiculously expensive. So I did some investigating to learn that citric acid is used as an ingredient in one of King Arthur's products.

Quite pleased. WHy didn't I think of it a long time ago???

 
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