Jan 2, 2020.
Close to #14. 625 g total flour, 87.8 % total hydration. Mostly HWSW, a little Kamut, a little quinoa flour, a tablespoon of BRM GF flour. A little molasses in the soaker. Used 1/4 vit C tablet, 125 mg , and 2 tsp vital wheat gluten in soaker too. Added 2 tsp dried malt extract when added levain. Got good oven spring. Nice light springy crumb, but not too open.
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Dave, you you notice any improvements from using the Vitamin C (Ascorbic Acid)?
Yes. For the better.