Using Vinegar When Making Pastry

Q: Why would I add apple cider vinegar to my pastry? What does it do?⁣

A: Vinegar, or other acidic ingredients such as lemon juice or buttermilk, are gluten inhibitors and are usually added to pastry to help 'shorten' the gluten strands resulting in a more tender pastry. However, if the pastry is overworked during mixing or rolling its addition won’t be enough to overcome the results of heavy handling.⁣

The other important thing that and acid can do in a pastry is that it helps stop the pastry from discolouring – have you ever wondered what the grey speckles or streaks that can form in your pastry if it has been stored for a couple of days in the fridge? This is a result of oxidation and vinegar and other acidic ingredients can help prevent this.⁣

When adding vinegar to a pastry you will only need to add a small amount – about I teaspoon for a standard pastry recipe with about 150g butter – as a substitute for some of the water content. Try it in your next batch of pastry and see if you notice the difference!⁣