{"id":1808,"date":"2009-11-30T18:18:12","date_gmt":"2009-11-30T18:18:12","guid":{"rendered":"http:\/\/blog.widmann.org.uk\/?p=1808"},"modified":"2009-11-30T18:18:12","modified_gmt":"2009-11-30T18:18:12","slug":"where-can-i-buy-food-grade-caustic-soda","status":"publish","type":"post","link":"https:\/\/widmanniana.org\/blog\/where-can-i-buy-food-grade-caustic-soda\/","title":{"rendered":"Where can I buy food-grade caustic soda?"},"content":{"rendered":"
\n\"\"<\/a>
\n
\nBrezel<\/a>
\nOriginally uploaded by adactio<\/a>
\n<\/span>\n<\/div>\n

In southern Germany, Brezeln<\/i> are a beloved type of bread.<\/p>\n

Being half Swabian myself (and the great-grandson of Stuttgart’s best Brezel baker), of course I miss them, and I would love to be able to bake them myself.<\/p>\n

I’ve sometimes baked some with Miriam (my sister), boiling them in a mixture of natron<\/a> and water, and although the taste was OK, they didn’t get the proper dark-brown colour.<\/p>\n

However, I’ve now found a recipe<\/a> that looks like it might be just what I’ve been looking for.<\/p>\n

It tells you to soak the unbaked Brezeln in a strong caustic soda<\/a> solution, and it says you can either get this at a pharmacy or a baker’s shop. (“36 % Natronlauge bekommt man aus der Apotheke oder vom netten B\u00e4cker, der einen etwas abf\u00fcllt.”)<\/p>\n

However, when I googled caustic soda, all the shops that sell it in the UK (such as Boots) seem to be selling it as a drain cleaner, and I have my doubts it’s really food-grade caustic soda.<\/p>\n

If I’m willing to buy 10 metric tonnes, I can get it<\/a>, but I’m not sure I can eat that many Brezeln. \ud83d\ude41<\/p>\n

Any ideas?<\/p>\n","protected":false},"excerpt":{"rendered":"

Brezel Originally uploaded by adactio In southern Germany, Brezeln are a beloved type of bread. Being half Swabian myself (and the great-grandson of Stuttgart’s best Brezel baker), of course I miss them, and I would love to be able to bake them myself. I’ve sometimes baked some with Miriam (my sister), boiling them in a mixture of natron and water, and although the taste was OK, they didn’t get the proper dark-brown colour. However, I’ve now found a recipe that looks like it might be just what […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,158,159,106],"tags":[],"class_list":["post-1808","post","type-post","status-publish","format-standard","hentry","category-culture","category-de","category-en","category-fooddrink"],"_links":{"self":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/1808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/comments?post=1808"}],"version-history":[{"count":0,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/1808\/revisions"}],"wp:attachment":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/media?parent=1808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/categories?post=1808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/tags?post=1808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}