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The Workbench

Published Thursday, June 21, 2007

Q: What is rope? P.R., Providence, R.I. A: Rope is a bread disease that is caused by the breakdown of starch and protein in the loaf, and it produces a discolored and sticky crumb with a disagreeable odor and flavor. Ropiness in bread is not noticeable immediately, but usually appears about 12 to 36 hours after baking. This bread disease usually occurs during hot, humid months and very rarely during cold months. For many years it has been customary to add lactic acid, acetic acid, or some other acid substance (vinegar 40 or 90 grain) to ...

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