anyone tried large amounts of vitamin c , a teaspoon or more in your breads? i know small amounts enhance yeast action but wonder what effect larger amounts would have on sourernessl.
I have not tried large amounts of ascorbic acid in dough, but I read somewhere that over 60ppm, the value of it as a dough texture improver drops off. Raymond Calvel suggests 10ppm as a reasonable amount. I don't think it contributes much, if anything, to sour flavor. It might even reduce it, if the activity of sour flavor producing organisms is inhibited by the ascorbic acid levels during fermentation. Ascorbic acid is supposed to completely escape from the bread when baked, which is supposed to be one virtue of using this acid to improve gluten texture. I've seen Citric Acid suggested for sour flavor, as in a KA product for that purpose.
I also know that you can put too much ascorbic acid in a starter culture and kill it completely. I did that when I was experimenting with acidification of a starter culture to avoid leuconostoc problems, like the idea of using pineapple juice instead of water. You can definitely put in too much and get a very dead culture that won't come to life. It's only tiny amounts, like 1g per 2L of water that does the trick, reducing the pH of the water to about 3.5 before it is added to the flour in the starter culture.
Thank you for the response. Trying a conventional WHITE boule with 1/2 tsp VIT C, 50 percent YOGURT/water 80 percent hydration 1/2 tsp instant yeast. 4th rise going great, I DO NOT HAVE THE PATIENCE FOR SOURDOUGH. THANK YOU AGAIN