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I ordered their 99% pure lye from Amazon and used it twice in a familiar recipe. Both times
The batter developed a slight curdle or maybe on the edge of ricing....hard to say because I've never experienced ricing. However both batches were unscented and uncolored. The finished bars were smooth except for a couple edges.
Has anyone used this lye before? Can something in the lye cause this? Is it something I did?
(And no, there's no zapping)
The batter developed a slight curdle or maybe on the edge of ricing....hard to say because I've never experienced ricing. However both batches were unscented and uncolored. The finished bars were smooth except for a couple edges.
Has anyone used this lye before? Can something in the lye cause this? Is it something I did?
(And no, there's no zapping)
