Asorbic Acid

[KyleW]

Originally posted by Athenaeus
When I went to your site to see your results, I realised what your signatures means

I suppose I should get out more!

[roon]

I went looking for other sources of vitamin c- onions and potatoes are good. I will try experimenting with them before turning to fruits for vitamin c.

[kokopuffs]

Roon:

Consult a book on the nutritional value of foods. I believe that onions and potatos contain negligible amounts of VIT C - not enough to improve the rise and strength of the crumb.

[Athenaeus]

I used the asorbic acid.

My French bread was better. Of course, to be honest I must tell you that I have the suspicion that they turned out better because I took better care of them but I don't mind blaming it on the asorbic.

As for the "Village type" bread I saw no difference



I will try it for a couple of times though especially when I am planning bigger quantities of bread.

[Athenaeus]

I wonder if you bake with asorbic on regular basis.
As I opened my kitchen cabinets today I saw it and it reminded me of the whole discussion.

I made baguettes today and I used it. I really do not see any difference maybe because I use flour of a very good quality, from a mill.

Do you still use it ir it was just a fashion?

[KyleW]

I have my jar sitting on my bench. If I am making french or sourdough bread, and I see it, I use it It has not become de rigeur.

[kokopuffs]

Adding approx 1 tsp of lemon juice to a dough consisting of 4 1/2 cups of flour, seems to toughen the glutinous strands. Lemon juice makes for a chewier dough.