Acetic acid (also known as ethanoic acid) is a weak acid produced commercially for a wide range of industrial uses; it is also the main component of vinegar. In breadmaking, acetic acid is naturally produced in dough with long fermentation times by the activity of lactobacilli, and lends a mildly acidic flavour to bread as well as acting as a preservative.
Want to find out more? Look at the chapter on pre-ferments in the book flour and water.
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