I'm kind of the same way, Athenaeus. I usually have an attitude of, if I can't grow it or raise it, I don't like to use it (more than absolutely necessary). Not that I think there's anything wrong
with stuff I can't grow/raise, but I tend to think in a self-sufficient mindframe. I think- what if something happened and I dind't have access to this item? What do I use to substitute? (One of the reasons I'm so interested in starter cultures- I don't want to have to be dependent on storebought yeast!)
I wonder if there are some other ways to add vitamin C to the bread without using asorbic acid?
Oh, and a little note- no matter how much you add to the bread, the amount of vitamin C you would get back after you bake it is highly questionable. Vitamin C is heat sensitive and heat destroys it fairly easily.
I also did a google search and came up with these-Vitamin Cmore on vitamin c
(you need adobe acrobat to read this)