Jackie and I started baking sourdough long before the pandemic, baking a loaf pretty much every week since the early 1990s.
Today’s loaf: citric acid, ascetic acid, salt, diastatic malt powder, olive oil, honey, oats, bread flour, prairie gold whole wheat flour.
@philipbrewer Fascinating! Interested to see how it comes out. The description is pretty chemical: citric acid=lemon juice? acetic acid=vinegar? My various experiments with sourdough have all ended with my admitting that I’m not willing to maintain the starter as it deserves. If I baked more, maybe.
@JohnBrady Sorry! A bit of carelessness there: Not acetic acid but ascorbic acid, aka vitamin C. It supposedly helps the yeast grow, just like it helps people grow. The citric acid is just to make the bread a little bit sour, because Bubbles (our starter) doesn’t seem to produce a lot of sourness.