On Sun, 05 Jun 2005 02:49:36 GMT, "Vox Humana"
> wrote:

>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.

Howdy,

That would be enough ascorbic acid for something on the
order of 1000 pounds of flour. The appropriate amount is
miniscule (and, I mentioned earlier, is often already in the
flour.)

All the best,
--
Kenneth

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