As a regular bread-maker (normal and sourdough) before the first Covid lockdown, when flour became impossible to buy in normal bags , I bought a large sack of stoneground artisan flout. Lovely bread initially but recently very poor loaves. With 5Kg flour left rather than ‘waste’ bought this Ascorbic acid powder (supplement grade so suitable to eat) rather than using vitamin C tablets (suggested on bread forums . Vitamin C is included in many branded flours`) which contain ‘fillers’ and can affect the texture of the bread. 1/4 of 1/4 teaspoon (which is approx 250 mg or 1/4 gram - saw confusion on bread-making forums with weights most people have ‘spoon’ measures and not analytical balances at home).