[Sca-cooks] Pretzels
Chris Stanifer
jugglethis at yahoo.com
Tue Nov 16 19:38:18 PST 2004
--- Stephen Bloch <sbloch at adelphi.edu> wrote:
> MALTED water? Hmm... from what I've read about modern pretzels,
> they're boiled in or sprayed with lye water; the lye is supposed to
> denature the starch on the surface to make that hard shiny surface.
I believe that's just for modern 'hard' pretzels, but don't you dare quote me on that ;) The
malted water (same used for bagel making, I believe) gives the pretzel a nice, golden crust and
slightly sweet flavor, but the crust remains soft.
I'll do some checking on that, though. I know I have at least one recipe which does call for a
treatment of lye.
William de Grandfort
=====
Every heart to love will come... but like a refugee.
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