The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ascorbic Acid Preservative

Drcro41883's picture
Drcro41883

Ascorbic Acid Preservative

Hello All - 

How much ascorbic acid do I need to add to my bread to get preservative benefits? I make big batches using 62lbs of flour at 61% hydration.

Thanks! 

RoundhayBaker's picture
RoundhayBaker

...a preservative in bread, just in fruit and veg where it stops browning or colour loss (if that can be called a preservative). It's prime use in baking is to slow the effect of glutathione on yeast, allowing a open crumb to develop in wholemeal loaves. But it's not an essential ingredient at all.

Joyofgluten's picture
Joyofgluten

"It's prime use in baking is to slow the effect of glutathione on yeast, allowing a open crumb to develop in wholemeal loaves." That's pretty darn questionable, far far off base, i'd say. 

There are several informative replies to this on the posters previous similar post.

drogon's picture
drogon

and got many replies and never bothered to acknowledge any of them )-:

-Gordon

Joyofgluten's picture
Joyofgluten

exactly several good replies, no acknowledgement

Mini Oven's picture
Mini Oven