I'm trying a recipe from The Taste of Bread which like most of the others, calls for ascorbic acid. (Exhibit 11-9)
In the ingredient columns is printed the percentages, for example:
Salt 200g 2%
Yeast 200g 2%
A. acid 30mgs 30ppm
I've adjusted the other ingredients in the recipe, but how do I adjust the ppms of ascorbic acid?