[Sca-cooks] Bakers borax again

Terry Decker t.d.decker at att.net
Mon Aug 20 19:29:10 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

It may be the carbonate rather than just being a base.  Just one of those 
things that needs some experimentation.


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