Does anyone know the origin of how ascorbic acid became an "authorized" additive to french bread? Seems odd that adding this compound, albeit minute amounts, became an accepted practice in such a tightly controlled [French] national icon which attempts to preserve authenticity.
SD Baker
I didn't know that the French had changed their standards at all. I thought they (meaning the official rule-setters) were strictly flour-water-yeast-salt purists. (Unlike us free-wheeling Americans, hee!)
"I am not a cook. But I am sorta cooky."