Hi everyone, I have not been around for quite some time and hope everyone is still baking happily away. I made a beetroot sourdough bread today using fresh beetroot. The raw dough was a bright fuchsia but it turned brown after it was baked. I also understand that by adding some ascorbic acid to the dough will help 'retaining ' the bright colour but I dont have any of it on hand at the moment. So my question is will vinegar be the right substitute to ascorbic acid or it might be detrimental to my sourdough since I need to cold ferment all my sourdough breads? Appreciate some pointers and hope to hear from all of you soon. Meanwhile,I have just started my Instagram page and please feel free to check it out and follow. Many many thanks in advance!
I left this out....my Instagram page is pastries_by_sandy.
If you have Vitamin C tablets, you have ascorbic acid. I use 1000mg tablets. There is very little filler so I count is as 1 gram.
To make powder you can use a Mortar and Pestle if you have one. Or two spoons place inside of each other will do a good job. I like to dissolve the AA in the dough water.
Color me impressed! I checked out your work on Instagram and was astounded. It is gorgeous...
Dan
Hi Dan,thanks for your compliments. I dont have any vitamin C on hand either but I'll keep your pointer in mind. Yes,ascorbic acid is also the scientific term for vitamin c. I guess I'll put this project on hold till I get what I really needed. Happy baking there....
Regards,
Sandy
Wow your baking is amazing ?
Vinegar is Acetic acid rather than Ascorbic acid, whether it will have the effect that you want or not i dont know, but it is widely used in food stuffs and preserving.
regards Derek
You could try lemon juice (maybe Meyer lemon if you can) as citric acid has more similarities to ascorbic acid as a dough conditioner. Plus it is often used to keep things brighter in color:
http://www.thefreshloaf.com/node/11445/organic-lemon-juice-lieu-ascorbic-acid-vitamin-c
Thanks for the input,guys! HAPPY BAKING!