The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

vitamin C

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sweetbombeet's picture

Vitamin C Method = super accelerated rising

October 8, 2011 - 1:10am -- sweetbombeet
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Hey everyone,

I was just wondering if anyone else used the "Vitamin C Method" that I use for all my pizzas.  The ascorbic acid of the Vitamin C creates a reaction with the yeast that speeds up the rising process dramatically, cutting it down to only one short rise. 

Just curious.

joel

Andy_P's picture

Making a hash of it with Vitamin C

July 25, 2011 - 1:39pm -- Andy_P
Forums: 

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!)

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