[Sca-cooks] Bakers borax again
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.
Lye isn't a carbonate, though; it's NAoH.
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