Can you use white malt distilled vinegar in baking?

Here's why:

* Flavor: White malt vinegar has a strong, assertive flavor that can overpower the delicate flavors of most baked goods. It's not typically used in baking unless it's a specific ingredient in a recipe, like in certain breads or to add a tangy note to glazes.

* Acidity: While vinegar is used in baking to activate baking soda, white malt vinegar's high acidity can lead to an overly sour taste in the final product.

* Consistency: The thin consistency of white malt vinegar can also make it difficult to incorporate evenly into batter or dough.

Alternatives:

* Apple cider vinegar: This is a more common vinegar used in baking, as it has a milder flavor and a slightly sweet note.

* White distilled vinegar: This is another option, but be sure to use it sparingly, as it can also be quite acidic.

* Lemon juice: A good alternative for adding acidity and a bright flavor to baked goods.

In summary: If you are looking for a vinegar to use in baking, it's best to choose a milder option like apple cider vinegar or lemon juice. White malt vinegar is best reserved for other culinary uses.