[Sca-cooks] Bakers borax again

David Friedman 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.

David Friedman

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