I'm trying a recipe from The Taste of Bread which like most of the others, calls for ascorbic acid.             (Exhibit 11-9) 

In the ingredient columns is printed the percentages, for example:

Salt    200g      2%

Yeast  200g      2%

A. acid 30mgs  30ppm 

I've adjusted the other ingredients in the recipe, but how do I adjust the ppms of ascorbic acid?