Hi June! Vinegar has many applications when it comes to baking. First, it is an acidic ingredient, so it may be there to help the chemical reactions take place between leaveners (such as baking soda). It can also contribute to the flavor profile of the final baked good (for sweeter items, helping to balance those flavors out much like salt does when baking and cooking). It could also be used to help develop a tender crumb in yeasted doughs as well as being a natural preservative...so those delicious baked treats may be more shelf stable for a few days longer. Happy Baking!

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