This looks great-- I may try this recipe this weekend. However, I don't have any ascorbic acid (and I'm not sure that the local grocery store carries it). Will the bread be okay if ascorbic acid isn't used? Yes, Melleah, you can go without, the dough and shaped loaves just might take longer to rise. And if you're a devoted bread baker, I recommend stocking it in your pantry; it lasts forever, and a little goes a long way. Good luck - PJH

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