David

January 30, 2024 at 5:12pm

What do you feel about other dough improvers, e.g. small amounts of ascorbic acid/vitamin c instead of bromate? I like what bromated flour does for oven spring for bagels, pizza, and so on, but I am not at all a fan of it being, well... pretty not great for one's health.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.