I'd like to bake loaves with a higher wholemeal content ( 60 wholemeal:40 white or 70 wholemeal: 30 white) and am wondering if the addition of ascorbic acid will help to make them lighter. Does anyone routinely use ascorbic acid in wholemeal/spelt bread making, and if so, what is your purpose in using it. Does anyone deliberately avoid it, and if so why? Also, does anyone know where in London (UK) I could buy it? If I were to use straigh vit C pills, how much would I add say per 3 cups of flour? Thanks.