i was curious if there is a healthier more natural alternitive to ascorbic acid? i am led to believe that malt is a reliable substitute. i am a baker of 13 years and recently crossed over from the dark side (commercial) i wish i was exposed to this side of baking sooner!! I have been baking the artisan way for 13 months. i know the effects of using acid and i dont use it at all but the result in the finished product varies tenfolds depending on which baker mixes the dough. at the end of the day everyone wants to produce a consistant product and of course the customer wants that. i know that every baker is different but the amount of difference between doughs is to great.
i autolyse and bulk fement ect but i would like to get a more consistant loaf without a chemical additive.
thanks tim :-)