Quote:
Originally Posted by kbrewer  For an all natural product I would use vinegar; strong vinegar 200 grain.Hope this helps! |
Thanks! I have easy access to 100gr vinegar, but I assume we'll have to adjust the soda/powder to maintain our rise. We bake in 16" pullman loaf pans (strapped 3 together, from bakedeco.com/dept.asp?id=110). Do you have a rough idea of the amount of vinegar I should be testing (per pan or amt of flour)?