gluten, and it prolongs the
shelf life of the dough due
to its acidity. Without the
vinegar the raw dough
would turn gray after 2
days in the refrigerator.
Sea salt is the salt of
choice for pastry chefs,
and the one I recommend
for all cooking. It is much
healthier for you than
rock salt because it is
iodized, and it does not
chris devlin
(Chris Devlin)
#1