[Sca-cooks] Bakers borax again
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
> 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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