[Sca-cooks] Another leavening agent was Baker of Bagels in the 11th C
Terry Decker
t.d.decker at att.net
Tue Mar 31 16:34:35 PDT 2009
> I understand borax is sometimes used in small amounts in hand-pulled
> noodles in China, and I think it may appear in some of the wheat-dough
> recipes for mantou in "A Soup for the Qan," although I could be
> remembering that last part incorrectly.
>
> I believe it's roughly akin to baking soda in pH, and it can be used
> industrially as an antifungal, so one possibility is as a yeast
> inhibitor, but for all I know it could have something to do with gluten
> extensibility, hence its use in pulled noodles.
>
> If that's the case, I could see it appearing in bagels for a lighter,
> more elastic dough.
>
> Bear? Tag, you're it.
>
> Adamantius
Already tagged in and I see memory failed on remembering A Soup for the Qan.
Bear
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