[Carollan]

I have been reading about this wonder addition to wholemeal bread.I remember my mum always used it.I sent out my OH to buy some today since i have a new breadmaker.My panasonic has a very scratched pan and it was cheaper to buy a new refurbished morphy richards than buy a new pan.

So peeps,where do you buy this ascorbic acid from at a good price? 

OH came home and said a small box of ascorbic acid powder was over £18.I was shocked I tell you,shocked! :blink:
My mother would never have paid out that sort of money,ever!

ebay looks my best bet.Unless you know different?

[snowdrops]

I buy from my reflexologist but I think Boots used to sell it or any good chemist. How much for £18?

[Carollan]

Sadly being the man I know so well,I should have asked him to write it down.......possibly 500gms or maybe a kilo,the box was `about this big` don`t you know!! lol

[mumofstig]

ascorvic acid is Vitamin c powder and Doves farm sell 1 just for bread
like this

You can buy it diect from Dove's if you can't find it in the shops
http://www.dovesfarm.co.uk/basket/

sachets are cheap on ebay as well 

[Aunt Sally]

I bought a 500g tub of powder ages ago.  Can't remember where from but as others have said, it's freely available.

[Aunt Sally]

Just found my confirmation email for it (March 2006). I make at least 80% of my bread and I've got about 1/5 of the tub left - so lasts for ages.

http://www.hollandandbarrett.com/pages/product_detail.asp?PID=119&CPID=490

[grendel]

vitamin c powder from lakeland - not too expensive and a tub lasts me for months at 1 loaf a day, just a small amount on the tip of a teaspoon does the job for me. about 5mm of the tip of the spoon.
Grendel

[Carollan]

Thankyou all.......

Have decided to order the Dove small packet,give it a try,shan`t have lost out if it doesn`t work in my new breadmaker.

[Kleftiwallah]

Why is it used? 

As a source of Vit' C or does it improve the texture, appearance or flavour of the loaf?   Cheers,     Tony.

[DD.]

Allinson's "Easy Bake" yeast already contains ascorbic acid.

http://www.allinsonflour.co.uk/products/easy-bake-yeast.html

I get a good rise on my bread using that with a mix of 80% wholemeal 20% strong white flour.

[mumofstig]

the freshloaf.com(ascorbic aid) Creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth. With just a touch of ascorbic acid, in your Artisan breads, the yeast will work longer and faster. French bakers add it to their French bread, baguette or boule recipe.
If you can't find pure ascorbic acid crystals you can use ...................a crushed/powdered vitamin C tablet, but measure accordingly.  The footnote says 1/8 teaspoon per recipe.  I have used it, albeit not lately, and used only a large pinch for per 2 lb of dough.

[Aunt Sally]

Edit: and to repeat.

http://chat.allotment-garden.org/index.php?topic=85361.msg949628;topicseen#msg949628

[Kleftiwallah]

Never had great success with granular yeast.  I did try baking with fresh yeast and was quite pleased.  I'm going to try a second batch in a day or two just to see if it was a fluke !

I've got a bag of wholemeal flour and a bag of wholemeal self raising flour, (this was bought for a 'trendy' recipe, but never got around tuit)! .   Any ideas what would happen if I did the same as D.D. and mixed them 80% - 20% ? ? ?    Cheers,    Tony.

[mumofstig]

You cannot use self raising flour in bread, but plain wholemeal will be fine.

[Kleftiwallah]

But it IS wholemeal self raising.  Still would like to know what would happen.  .  .  . Or do I have to carry on and find out ? ! ? ! ?      Cheers,     Tony.