I’ve read about vinegar in pastry too, long ago enough that I don’t remember but I think it’s different purposes than with the cake ....but King Arthur knows:
“What does that vinegar do? The most common answer — that it affects gluten development — isn’t actually that useful. If you had a mass spectrometer at home, you could measure the teensy difference vinegar makes in the tensile strength of gluten strands in the dough, which in theory makes it a bit more tender.
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.”
https://www.kingarthurbaking.com/blog/2018/08/15/vinegar-in-pie-dough
Well, just had a quick read of that, thank you.
I have been cutting my lard down too fine, according to the article. I should leave some bigger chunks. Well, that suits me fine....I hate all that cutting in of the lard lol. I also add extra water, as I don’t like it too crumbly. It seems to work out ok, so you know what they say....if it ain’t broke.
Well, I just ordered a pile of wool from Amazon. I realized today that it’s a long winter ahead and I need knitting projects, so I ordered a lot of pink, green, blue and white balls of wool and I’m going to make small sweaters (about 1 year size) for the pregnancy crisis center about a half hour away. They help with clothes, supplies, etc., when babies are kept, and have a little boutique for the moms to get baby clothes that people donate.
I should get about a dozen sweaters or more from the wool I ordered. That will keep some babies warm, and keep me out of trouble at the same time lol.