This looks delicious, but is there a substitute for ascorbic acid? Or could I skip it altogether? I don't have any, and this is the only recipe I have that calls for it. Lish, 1/8 teaspoon ascorbic acid in ANY yeast loaf helps. Yes, you can certainly go without; it's not a deal-breaker. But if you bake a lot of bread, you might want to add it to your pantry; yeast loves it. PJH

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