-=> Quoting Michael Loo to Jim Weller <=-


 Da> fresh ricotta .... Don't discard the whey. Use it
 Da> to make focaccia or pizza dough

 JW> Or any kind of bread dough for that matter. Yeast love the
 JW> extra acidity

 ML> For want of these things, and to avoid lactose (whey
 ML> contains twice as much sugar as protein), would a
 ML> half teaspoon of vinegar or vitamin C work?

Absolutely. It's all about adjusting the pH.

Ascorbic acid is a common commercial dough enhancer as, unlike
vinegar, it is relatively tasteless. As well as stimulating the
yeast, it improves the ability of the dough to retain gas to
increase loaf volume and yields bread with a finer crumb. And
because it's an oxidising agent it inhibits mold and extends shelf
life too.

You don't need a half teaspoonful for a two or four loaf recipe
though, just 20 mg per kg of flour.

 
Cheers

Jim


... Beer & bread are the foundation of agriculture.

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