Ascorbic Acid and Apple Cider Vinegar
I understood that there'd be occasions to use ascorbic acid in whole grain breads. I've been searching for a reasonable local source, but have found it to be questionably dear. When I researched online sources, I found that a crushed 250mg vitamin C tablet will do in place of 1/8 teaspoon ascorbic acid to a loaf of bread. Great, because I have a lot of vitamin C tablets otherwise going to waste.
I've also noticed quite a few recipes that I would be interested in making call for apple cider vinegar. Fortunately, before I actually bought any I checked my pantry and found I already had it. But I'm wondering if the vinegar serves the same function as the ascorbic acid. That is would I use one or the other but not both?
Assuming so, is there a chemist out there who can explain in lay terms why I might choose one over the other?
And I'm assuming that these are merely "nice" additives but not essential, that they improve gluten strength and allow for higher rising dough. Is this correct?