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Baking soda. I agree lye seems weird, but why wouldn't baking soda be safe?
Those look freaking amazing. After seeing your beer bread pics looks like you have the baked goods down cold.
Those pretzels look great!I always use a recipe from Alton Brown and get excellent results. ...
The reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.Someday I will make some using this recipe.http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/
Quote from: hopfenundmalz on November 09, 2014, 07:52:20 pmThe reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.Someday I will make some using this recipe.http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/man looks good!
so if using baking soda (thats all i have right now) same rate of 1tblsp per quart of water?