Doves Farm Vitamin C 120g (Helps Homemade Bread to Rise)

I make soda bread every day, usually using Doves Farm Spelt white and wholemeal flour (50/50). I was looking for Vitamin C powder because I'd remembered that a long time ago I used to use it in ordinary bread to preserve it longer. What I hadn't realised is what a difference it makes to the consistency of the bread itself. It makes it softer and lighter. I wouldn't be without this now. Just 1/3rd - 1/2 tsp added to 340g flour. Only thing is, the lid is extremely difficult to get off. I have to prise it off with a knife. Would be better with a flip top. Recipe: 170 g white, 170g wholemeal flour (Spelt or ordinary, or mix), level tsp salt, level tsp bicarb, 1/2 tsp Vit C powder, all sieved together. 270ml (approx) Buttermilk. Turn onto floured board and knead quickly and form into round. If it's too wet, just add a little more flour. I bake it in a heavy casserole dish with lid, but you don't need to. Oven temp 180 degrees (fan). Into oven (I do it with lid on, but again, not necessary) for about 35 minutes. I take lid off after 20 minutes. Perfect Soda Bread every time. Note: can also add pumpkin or sunflower seeds, or anything else that takes your fancy.

On the sides of flour packets or recipe book that come with a bread machine, you're not normally told to add things like bread improver or vitamin c. However, it's highly important that you read up and understand how those ingredients work. Because when you do, you'll wonder why you didn't buy and use this product from the start. Why use it? It is used to boost the action of yeast in bread-making, by providing a slightly acidic environment in which yeast thrive. It also strengthens the dough (meaning it won't break up on cutting as easily and retains shape a bit better - vital wheat gluten helps here too), which helps to trap the bubbles created by the yeast. It also acts as a preservative. Worth it? Without a doubt.

I have used Vitamin C when baking wholemeal bread for about 2 years, and the results have been fantastic every time: with light, open texture, I far prefer the results to shop bought bread. Prior to this, making wholemeal loaves without this produced poor, heavy loaves that failed to rise properly, so obviously Vitamin C is an essential additive in obtaining the best results.

Found this very useful in my bread machine. I use 1/4 tsp to help my 400g wholemeal loaf to rise in my breadmaker. The loaf was fine before but a bit dense, this has helped. I have, however, just dropped rating from 5 stars to 4. This has nothing to do with the actual product but everything to do with its packaging. I know light powders settle, and this powder is very light. It is packed in a tall, flimsy plastic tube, half filling it at the most. I managed to knock over the tube and it fell, splitting at the bottom and spilling about a quarter of the contents, it would be far better packaged in a smaller, squatter container, perhaps one that is more substantial. I have now transferred mine to a stronger plastic tub.

I used this in my breadmaker and although the bread had a nice rise and was a lighter texture, when I sliced the loaf it was a very 'creamy' colour and had a rather strange smell. The next day when I removed the loaf from the breadbin the smell was stronger. I used it again several times, but always with the same result. I also felt that the bread didnt have the same taste. I have now stopped using it and instead use Classicool, and am very pleased with the result.

Noticeable difference in bread rise, texture and structure

Vitamin C powder arrived very quickly. It is perfect for bread baking especially when making wholemeal or granary loaves. The packaging is of sturdy cardboard and arrived in cardboard packaging so all recyclable. Excellent product and Dove's Farm are reliable and offer good quality products.

As an experienced home baker, this product is a let down. It doesn’t work and it ruins the dough. I’ve achieved far better results without using it. I would not recommend this product by any means.