Deb

January 26, 2010 at 12:29pm

I see that the Artisan flour has ascorbic acid in it, and you also carry ascorbic acid so that a pinch can be added to baguettes. Would this bread benefit from ascorbic acid, or would it just tire out the yeast because of how long it sits in the fridge? It wouldn't tire out the yeast, Deb - I don't think. It just makes the atmosphere more conducive for the yeast to grow and thrive, so I'd think the yeast would be healthier, live longer, and reproduce more? Try adding about 1/4 teaspoon ascorbic acid and see what happens... PJH
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