[Sca-cooks] Bakers borax again
ddfr at daviddfriedman.com
Sun Aug 19 21:17:39 PDT 2012
On 8/19/12 2:41 PM, Terry Decker wrote:
> That is an excellent quote. I obviously need to add a copy of the
> work to my collection.
> While I haven't used sodium carbonate this way, potash, potassium
> carbonate, is often used in German baking to glaze pretzels and
> breads. Dissolve a small amount in water and brush it onto the crust
> before baking.
Googling for information on giving bread a glossy crust, I found a
reference to using lye for Bavarian pretzels--and the comment that you
could get a similar effect by using baking soda! It sounds as though
what matters is that it's a base.
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