"Janet Bostwick" > wrote in message
...
>
> > 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

In addition, I believe that the ascorbic acid (vitamin C) was recommended
not to change the pH of the dough, but as a nutrient for the yeast.