Lye in Baking

Discussion in 'Professional Pastry Chefs' started by goodchef, May 30, 2011.

  1. goodchef

    goodchef

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    Need some help in the use and comparison of Lye, I realize that Red Devil seems to be the Lye of choice, how ever with the over reaction of big Brother, and certain Agencies it is almost impossible to buy.

    Now I did find a Lye here locally, sorry i can't remember the name and it is a course grind vs., the powder grind of Red Devil, I have read about checking some of the Hobby soap making stores but I would like to stay with the Red Devil brand if possible.

    Yes I have tried the baking soda remedy but the intensity of flavors lacking as well as that deep rich color you get when baked.

    The other problem I don't want to have to buy 5 lbs and up, I am just trying to get enough to get through the first month or two to see if the demand is there.

    Any help is greatly appreciated, Thank you
     
  2. thetincook

    thetincook

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