[Sca-cooks] Bakers borax again

Craig Daniel teucer at pobox.com
Mon Aug 20 22:54:53 PDT 2012

On Mon, Aug 20, 2012 at 10:29 PM, Terry Decker <t.d.decker at att.net> wrote:
>> 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.
> Bear

Lye isn't a carbonate, though; it's NAoH.

More information about the Sca-cooks mailing list