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Ascorbic Acid/vitamin C And Vinegar
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Has anyone tried adding ascorbic acid/vitamin C or apple cider vinegar to there bread recipe?

What happened and was it a success?

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Most of my bread recipes (in fact, I think all that I regularly use) call for at least one teaspoon of cider vinegar. I think I would put it in even if the recipe didn't call for it :P

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Has anyone tried adding ascorbic acid/vitamin C or apple cider vinegar to there bread recipe?

What happened and was it a success?

The bread recipe that I make calls for rice vinegar and I have sometimes used apple cider vinegar in it too. I think the recipe turns out really good, but I have only made a couple of different recipes and they have all had vinegar in them, so I guess I have nothing to compare it to.

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We make Gluten Free Pantry French Bread and Pizza using the 1 tsp of cider vinegar called for by the recipes that used to be enclosed in the box. Great results, but we haven't tried any other type of vinegar with it.

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We make Gluten Free Pantry French Bread and Pizza using the 1 tsp of cider vinegar called for by the recipes that used to be enclosed in the box. Great results, but we haven't tried any other type of vinegar with it.

Ditto--I've been making this bread regularly for years now, always use the cider vinegar.

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Maybe I will try next time..

What does it do with the bread?

I have never tried it before.

How much would you add if you use 2 lbs flour?

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I've been experimenting with this lately. Thus far, I find the addition of an acid doesn't seem to do much. At least not for the types of flours I'm using. Perhaps a slight difference in taste though. I think it is supposed to help the yeast multiply faster, and perhaps some dough conditioning.

As for how much to use, I've found that using more than about 1/2 tsp apple cider vinegar per cup of flour tends to inhibit the yeast, requiring a longer rise time.

How much would you add if you use 2 lbs flour?
It depends on the flour, since not all flours weigh the same per given volume. However, many are in the range of 3-4 cups per pound. I'd think it best to measure the volume, not the weight.

On the other hand, if you are using instant/quick/bread machine yeast, you should probably omit additional acids, since those types of yeast generally have ascorbic acid already added, in the optimal amount to aid the yeast.

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