Ascorbic Acid Scaling?
I’m curious what you technical types think of this:
I live in an extremely dry climate in Idaho, and for some reason my starter tends to get funky every now and again. I have found that the addition of an extremely small amount of ascorbic acid freshens things up with one feeding. I use an extremely small bit on the end of a knife, which I can only guess is about 1/1,000 of a gram, to add to my 250 grams of starter. It seems to work miracles.
The incredible book by Michel Saus; "Advanced Bread and Pastry" recommends a scaling for ascorbic acid as a dough conditioner of 10 parts per million, which I think converts to a bakers percentage of 0.001%.
The new "Modernist Bread" has a recipe for Modernist Country Bread which shows the addition of ascorbic acid that is literally over 200 times higher than the Saus book at about .23%!
Anyone use ascorbic acid as a starter conditioner? Anyone tried using ascorbic acid as a dough conditioner of tried the modernist mega dose?