What Is Asorbic acid and How Can I Use It?
Asorbic acid is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 6 recipes to get you started.
| In Chinese: | asorbic酸 | |
| British (UK) term: | Asorbic acid | |
| en français: | l'acide ascorbique | |
| en español: | ácido ascórbico |
Recipes using asorbic acid
There are 6 recipes that contain this ingredient.
Double Stout
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
Pear-Plum Spread
Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.
Corky's Daily Bread
Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.
Peach Spread
Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.
Portuguese Sweet Bread - ABM
Bread machine Portuguese sweet bread (massa sovada): a tender, lightly sweet, lemon-scented yeast loaf enriched with eggs and evaporated milk. Set it and forget it for the Hawaiian-style bread you'd buy in a bakery.
Dough Magic
Homemade bread dough enhancer made with lecithin, dried whey, diastatic malt powder, and ascorbic acid. Mix once, store in a jar, and add a tablespoon to any bread recipe for softer, higher-rising loaves.
