Hi all. I have a couple of questions about Vitamin C/Ascorbic acid powder.
The first part is a bit of a tale of confusion and woe....
I'm very happy with the "lift" on my white loaves, but my brown and wholemeal were a litle bit heavy, so I bought some Vitamin C powder and started to use it.
Over the last few weeks or months, my brown bread has been getting worse and worse so I've been adding a little more and more of the Vitamin C powder (I'll admit to how much in a minute!)