The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baked Baking Soda

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CJRoman's picture
CJRoman

Baked Baking Soda

After my big disappointment with lye...I want to try baked baking soda.

My question is...with the lye, so long as it is sealed you can use it indefinitely (even in its solution form)...will a baked baking soda solution keep for re-use as well??

Also, sometimes I go wild and make dozens and dozens of pretzels at one time...and I'm always curious to know who long a baking soda solution is "good" for when making multiple batches? It seems to get cloudy and icky as I go...but that may not mean anything...

 

Thanks!

MisterTT's picture
MisterTT

but I do know that some sources say that it can be used instead of lye. Try it out - sodium carbonate (washing soda) is more alkaline than sodium bicarbonate (baking soda), after all.

Is it practical to store the solution itself, however? Washing soda is dirt cheap to buy, so maybe mix a solution up each time you make bagels/pretzels?

coffeecat's picture
coffeecat

I've only used baking soda in my boiling solution and it has always worked find for me, although I agree with MisterTT and wouldn't save the solution since its so cheap

KMIAA's picture
KMIAA
Kitchen Barbarian's picture
Kitchen Barbarian

http://community.kingarthurflour.com/content/baking-soda-solution-pretzels

As for keeping it (and by "it" I assume we are talking about the baked baking soda itself, and not the solution after you've mixed it into water), over time it will reabsorb water from the air, no matter how tightly sealed the jar you keep it in.  The closer to capacity that the (tightly sealed) jar is filled, the better it will keep.  Also the less frequently you open it.

However baking soda is really cheap and making it up fresh every once in awhile will only cost you a bit of time.