The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

food based lye

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Food Based Lye vs. Baking Soda for making authentic German Pretzels?

October 27, 2007 - 10:24pm -- guerrillafood

I am an American that lived in Germany for many years, and misses the breads of Munich so much. I have a European culinary apprenticeship under my belt and countless years of restaurant experience, but I am not able to recreate “simple” German pretzels. I find that there is a phenomenon in the American bread world. I find everyday breads in supermarkets and even artisan bakeries that look identical to European breads, but when you pick them up and take a bite, they are much softer, and well… weaker breads.

The same things happens with my pretzels.

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