Apple Cider Vinegar
Flavoring
Used for its tangy flavor and to activate baking soda
Functions
Dietary Info
About Apple Cider Vinegar
Apple Cider Vinegar (ACV) is a type of vinegar made from fermented apple juice, known for its versatile role in baking. It has a tangy, fruity aroma and a sharp, acidic taste that can heighten flavors in baked goods. In baking, its acidity reacts with baking soda to produce carbon dioxide, which helps doughs and batters rise, resulting in a tender crumb and light texture. ACV is beloved by home bakers for its ability to enhance the depth of flavors in breads and cakes while also being a staple in vegan and gluten-free recipes due to its plant-based origin.
History
Apple Cider Vinegar has roots going back to ancient civilizations, with its origins traced to Babylon around 5,000 BC, where it was used for its preservative and medicinal properties. The fermentation of apple juice into vinegar became popular in Europe during the Middle Ages, eventually making its way to America with the colonists. Its inclusion in baking gained traction as early as the 19th century, when bakers discovered its utility in leavening and flavor enhancement. Today, ACV remains a beloved ingredient for its natural acidity and multi-functional roles in modern culinary practices.