mia on Nostr: ascorbic acid is useful too (aka vitamin C) if you have any leftovers or you’re ...
ascorbic acid is useful too (aka vitamin C)
if you have any leftovers or you’re preparing food that tends to oxidate very quickly (e.g. grated potatoes, apples, etc.), you can just add a bit of that stuff and it won’t turn brown on you.
also, if you’re baking with low-gluten flour, it improves dough elasticity. it stabilizes the protein content and makes it more robust to fermentation processes (will rise better/more uniformly in my experience)
that stuff is dirt cheap too; you can get it by the kilogram online if your grocery store somehow doesn’t have it
if you have any leftovers or you’re preparing food that tends to oxidate very quickly (e.g. grated potatoes, apples, etc.), you can just add a bit of that stuff and it won’t turn brown on you.
also, if you’re baking with low-gluten flour, it improves dough elasticity. it stabilizes the protein content and makes it more robust to fermentation processes (will rise better/more uniformly in my experience)
that stuff is dirt cheap too; you can get it by the kilogram online if your grocery store somehow doesn’t have it