What a sweet idea! Funny how such a simple idea, really, never even occurred to me. This is one of my favorite ideas that you have shared in recent posts. I am a seasoned bread maker, but never have used ascorbic acid. What, in your opinion, are the "musts" or little additions that make the difference in bread? I use gluten and malt powder in every loaf I make and am excited to try something else in my little kitchen laboratory. Thanks for sharing! Hi Jane, It is fun to try new products but use just a hint of caution. You don't "need" a lot of additions to make great bread, and it can be overdone. If you want to try the ascorbic acid, you won't need the malt powder at the same time. Try a loaf with each and see which one you prefer. It's all part of the fun of baking! ~ MaryJane

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