"Vinegar is an acid, which can help keep the gluten tender and also contribute to a slightly acidic flavor - a faux sourdough, if you will. The texture of your dough will become softer and more tender, which is ideal in something like milk bread or dinner rolls."
"You may not need to add more than 1 to 2 tablespoons for a full-sized loaf, and you'll need even less if you're making a small batch of dinner rolls or a tiny Dutch oven boule."
"Many recipes call for distilled white vinegar; however, this is far from your only option. You can also use white wine vinegar, which has a more fruity and floral quality than plain vinegar."
Incorporating vinegar into bread dough can improve the texture and flavor of homemade bread. Vinegar acts as an acid, keeping gluten tender and adding a slight acidity. For softer breads like milk bread or dinner rolls, 1 to 2 tablespoons of vinegar is sufficient. However, for chewier breads like bagels, vinegar may make the dough too soft. Distilled white vinegar is commonly used, but alternatives like white wine vinegar or apple cider vinegar can also be effective, depending on the type of bread being made.
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