Alternative to Vitamin C for oatbread in BM

tallulah_beaulah

I've made a delicious oatbread, using a recipe from this post: http://forums.moneysavingexpert.com/showpost.html?p=786888&postcount=9

It uses vitamin C as a raising agent as well as yeast. The bread was delicious, but the thing is, the vitamin C tablets I bought from the supermarket are full of flavouring, colouring and talc. Part of the reason I'm making HM bread is to avoid artificial ingredients.

Is there anything else I can use, maybe a different amount of yeast? Or is there a purer form of ascorbic acid (which I think is what the Vit C tablets are providing as a raising agent).

Oh, I make bread in a breadmaker, in case that makes a difference to the advice I need.

Thanks in advance.

Caterina

I think you can buy ascorbic acid in powder form at the chemist - try to ask.

Best wishes

Caterina

Ted_Hutchinson

You should be able to buy ascorbic acid powder in a small jar quite cheaply. I use it in breadmaking. Just a quarter teaspoonful is enough. I haven't got a breadmaker I use the traditional method.

thriftlady_2

Leave it out I've never used vit C in my bread (it's not added to my yeast either) - I bet it won't make any difference.

squeaky

Using a single vitamin C tablet didn't make any difference on my loaf, but then, thinking that there's quite a difference between the amounts of actual vitamin between any given make of tablets, I tried two - and it made a significant difference. 3-5cms extra rise.

That said, it didn't seem to go so well when I had a proportion of wholewheat flour in there - so for my next one I'll be trying three

anniewoo

I recently bought a bread maker and although the recipe book says to use Vitamin C when making a wholemeal loaf,I have never bothered with it and my loaves turn out perfectly.

I think there is a small amount of Vitamin C in the easy blend yeast anyway.