Making Better Bread
Thanks to Jodi Gorham from Shepherd Ward for this

interesting information

Inexpensive Dough Enhancer
Not long ago my mom passed along the tip to add 1/8 tsp of either Vitamin C crystals or crushed Vitamin C tablets when making a batch of bread. She said that it breaks down the gluten and keeps the bread moist. Not that I don’t trust my mom, but I decided to test this and tried making the same bread recipe with and without the Vitamin C. I could tell a difference. The loaves made without the Vitamin C dried out faster than the loaves with; it was especially noticeable in the loaves that weren’t eaten until a day or two after they were baked.
Then I found a website that backed up this tip. It says that Ascorbic Acid (Vitamin C) “creates an acidic environment for the yeast which helps it work better. It also acts as a preservative and deters mold and bacterial growth. With just a touch of ascorbic acid the yeast will work longer and faster. French bakers add it to their French bread, baguette or boule recipe. If you can't find pure ascorbic acid crystals you can use Fruit Fresh (canning isle) or a crushed/powdered vitamin C tablet, but measure accordingly.” The suggested amount -- 1/8 tsp per recipe.
http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
The great thing about this is that Vitamin C is an inexpensive dough enhancer (maybe a couple of pennies per 1/8 tsp), you don’t need much of it, and it’s something that many of us already have. I guess mom really does know best.