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1 day agoThis Is What Happens When You Add Vinegar To Your Banana Bread Recipe - Tasting Table
"Whenever you use an acid (it could be a weak acid like buttermilk or a strong acid like vinegar), you're impeding the gluten proteins in the flour from forming bonds," Kanell told us. The result? A "more tender, cakey baked good." He adds that vinegar isn't the only acid that gives this effect, as buttermilk and lemon juice can do the same.
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