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February 8, 2024 at 2:50pm
In reply to What do you feel about other… by David (not verified)
Hi David! Adding ascorbic acid (vitamin C) to a yeasted dough is a great way to help improve the gluten network since that addition acts as a dough conditioner. We actually have a flour blend that contains a touch of it as well....our Artisan Bread Flour. It really does result in a dough that gives great spring and texture. Happy Baking!