> wrote in message
oups.com...
> While looking for recipe in King Arthur Baker's Companion, I came
> across a more detailed answer to your question. "Adding a tablespoon of
> orange juice concentrate or vinegar or a pinch of ascorbic acid to
> bread dough will aid in its rising. Yeast loves to grow in an acidic
> environment. .....A little extra acid works particularly well in rich
> sweet doughs, which often rise very slowly. In a side-by-side test,
> kutchen with ascorbic acid rose 50 percent higher than plain kuchen in
> the same amount of time." BobbiJo
>

Shirley Corriher recommends adding ascorbic acid to your yeast dough in
"Cookwise." Her method involved crushing a vitamin C tablet. Since "Fruit
Fresh" is ascorbic acid and is already in powder form, I just add about a
teaspoon - when I remember.