Preppers: do you have enough ascorbic acid/lemon juice stashed?

[beefsteak]

Then may I politely suggest you take your sauerkraut suggestion to another thread instead of hijacking this one? This is about ascorbic acid and rescuing stale bread flour in a SHTF / prepper dumpy dense loaves of homemade bread thread.


beefsteak

[beefsteak]

Osoab,
now I will weigh 1/4 teaspoon of lemon juice to determine--in fluid oz basis--the result, and report back.

Thank you for that factual, on topic response. I found it truly helpful. Would you perhaps have the link for that info?


beefsteak

[osoab]

beefsteak. Will this help?

http://www.spartafit.com/food%20sear...n+juice%2C+raw

1fl oz of Lemon Juice = 14.03mg of ascorbic acid.

Osoab,
now I will weigh 1/4 teaspoon of lemon juice to determine--in fluid oz basis--the result, and report back.

Thank you for that factual, on topic response. I found it truly helpful. Would you perhaps have the link for that info?


beefsteak

it's right there.

Here's the tablespoons per fluid ounce info.

1 fluid ounce = 2 tablespoons

1 tablespoon = 0.5 fluid ounce

NOTE: that is for FLUID ounces, not dry ounces. Dry ounces are a measure of weight, but fluid ounces is a measure of volume. Converting between weight and volume depends on the density of the substance. Look at the question linked to the left "How many grams are in a tablespoon?" if you want to know how many dry ounces are in one tablespoon of various foods.

Read more: http://wiki.answers.com/Q/How_many_t...#ixzz1zbgya0uO

[Shami-Amourae]

Then may I politely suggest you take your sauerkraut suggestion to another thread instead of hijacking this one? This is about ascorbic acid and rescuing stale bread flour in a SHTF / prepper dumpy dense loaves of homemade bread thread.


beefsteak

I apologize. I'll be more conscious to not try to change the subject too much in the future.

[beefsteak]

Shami,
you're such a good egg, it pained me to type that request. Thanks, bud!


beefsteak

[beefsteak]

Yours truly has weighed 1 teaspoon LEMON JUICE. It weighs 5.7g wt/vol.

There are 3 teaspoons in 1 Tablespoon, and 2 Tablespoons to 1 Fluid oz.

Therefore, the following conclusions appear to me and Helen based upon your researched dataset showing

1 ) The fact that the ascorbic acid (AA) instruction is in a liquid a.k.a., dissolved form means liquid is the preferred AA delivery form when making bread. Yes, dissolved lemon juice is slightly heavier than the 1 fluid oz WATER standard assumed in all datasets due to solids inherent in lemon juice.

2 ) 1 Fluid oz contains 14.03 mg AA acc'd to Osoab's research (or 0.001403g -- a dry wt, not fluid vol)

3 ) 1 teaspoon (Vol.) lemon juice which weighs 5.7g wt/vol contains (14.03mg/6 teaspoons in 2 tablespoons acc'd to Osoab's dataset) = 2.338mg (also written 0.002338g) of AA in the breadmaker machine's 17pg .pdf recommendation for
optimal yeast activation supplementation.

4 ) 1000 mg of Rose hips Vit C (1 tablet) will produce enough AA at the recommended levels' addition to prepper stale bread flour to "doctor" 427,716 loaves of bread by the addition of 0.002338g AA per loaf. [1g = 1000mg/0.002338g from Bullet Pt 3) ]

5 ) 1 C water weighs a generally accepted 250ml.

6 ) 427,716 loaves of now leavened bread created at rate of 1 loaf per day would provide for slightly less than 1,170 years--yes adjusted for 292 leap years from dissolving that single tablet of 1000mg Rose hips Vit C.

If one were to consider "once and done" dissolving and storing 1 Rose hips Vit C 1000mg tablet dissolved in recommend portion within 5.697g water (5.7g minus .002338mg AA required to activated the yeastie beasties [<---Helen's name for Fleischman pkgd contents] )
(TIMES) 427,716 loaves of bread, the following facts emerge in trying to calculate
the total amount of water required to properly "encourage optimum yeast activity" using stale/stashed prepper bread flour:

5.697g wt 1 teaspoon Lemon Juice x 427,716 loaves extrapolates to:
= 2,436,698g H2O
= 9,747.79 cups of H2O,
= 609gal H2O into which dissolve then store one entire 1000mg Vit C Rose hips AA caplet.

Helen has no storage for 609gal of H2O containing properly dissolved 1000mg Vit C tablet sourced AA for her stale/stashed/prepper bread flour.......

So, after briefly contemplating hari kari and/or trichotillomania, or just stashing (x) 32oz (946ml) lemon juice each lasting approx 4 month (32oz x 6 teaspoons per fluid oz) multiplied times a reasonable maximum life expectancy (40? years) or 120 lemon juice bottles (generic or branded.)

Short of whittling away, ad nauseum a single 1000mg Vit C Rose hips tablet and meticulously weighing same for the rest of her adult life, Helen is seeking comments?

Please keep it clean for my dear saint of a wife, k?


beefsteak & Helen wishing all a happy Independence Day 2012 celebration with self and loved ones.

[Old Herb Lady]

This is what I keep on hand for lemon juice for SHTF:

http://www.truelemon.com/true-lemon.html


Also, beefsteak---shami's point was valid---the topic of the thread is "Preppers: do you have enough ascorbic acid/lemon juice stashed?"
The bread question in your OP is what you want a response to, however, if someone is looking up/searching ascorbic acid/lemon juice etc....
his input is very valuable in response to the thread title and I didn't see it as a derail AT ALL .

just sayin !

Best regards & Happy 4th to you & Helen !

[ImaCannin]

Most Citric Acid is made from GMO corn. Fruit Fresh is a good example. You can use apple cider vinegar in your bread recipes instead. Measure equal amounts of ACV and Yeast ( if the recipe calls for a table spoon of yeast, use a table spoon of ACV.) When canning or dehydrating and you need to soak your fruit, lemon juice works well.
this is the lemon juice I usually use. Attachment 3186

[gunDriller]

Most Citric Acid is made from GMO corn. Fruit Fresh is a good example. You can use apple cider vinegar in your bread recipes instead.

i find apple cider vinegar is also useful for marinating meat that has a gamey flavor.

i use ACV, Red Wine Vinegar, & Vegetable Oil - and also some liquid smoke.

it sounds like ACV is good for more than just marinating meat though.