> 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
>
A statement like that bothers me. They are saying that ascorbic acid,
acetic acid and citric acid are all the same chemically and have the same
strength. I happen to like the book that is quoted, but a statement like
that makes me question it.
Janet