OK here's the thing. I've just got this bread maker. The recipes all seem to want ascorbic acid. I know that a lot of ascorbic acid is corn derived, but if I'm using 2 small tablets
in a 1kg loaf, just how badly can that affect me?
Ditto with 2 tsp sugar for the yeast to feed on. I presume I can give it agave nectar to work on but I'm not sure of the equivalent quantities (and our bread maker seems somewhat sensitive - see below...)
Neither me nor hubbie have noticed any effects from sugar or corn before, and I'm just not sure how far to take this.
P.S. We made our first rye loaf yesterday. I wish I could post a photo for you all to laugh at. It tastes yummy but looks more like half a house brick
. I'm guessing there's a knack to this!