Is baking soda same as lye?

Lye is a stronger alkaline than baking soda or sodium bicarbonate, with a pH reading ranging from around 13 to 14. Its base of sodium hydroxide is created commercially by the electrolysis of sodium chloride solution, as well as reacting calcium hydroxide with sodium carbonate, according to the FDA.

Is baking soda similar to lye?

It’s not lye, but it’s strong enough to irritate. Baked soda is also strong enough to make a good lye substitute for pretzels. … Many home recipes replace the lye with baking soda, but the results taste like breadsticks, not pretzels. Baked soda does a much better job of approximating true lye-dipped pretzels.

Can you use baking soda instead of lye to make soap?

In cold process soap, we did a few tests of adding baking soda to lye water and soap batter. … Fortunately, we found that adding baking soda to rebatch worked wonderfully. In the Soothing Baking Soda Oatmeal Bath Bar, baking soda creates a scrubby bar that gives gentle exfoliation.

What is a substitute for lye?

A common home alternative to lye when making pretzels or bagels is to use a baking soda solution.

What is the pH of lye?

When the pH of a substance is above 7, it is a basic substance. When the pH of a substance is below 7, it is an acid substance. The further the pH lies above or below 7, the more basic or acid a solution is.
…
Acids and bases.

What can I use instead of lye to make soap?

The bulk oils I keep on hand for soap making (and general cooking and use) are:

• Coconut Oil.
• Olive Oil.
• Shea Butter.
• Cocoa Butter.
• Castor Oil.
• Avocado Oil.
• Mango Butter.

Where does lye come from naturally?

A lye is a metal hydroxide traditionally obtained by leaching wood ashes, or a strong alkali which is highly soluble in water producing caustic basic solutions. “Lye” most commonly refers to sodium hydroxide (NaOH), but historically has been used for potassium hydroxide (KOH).

Why is lye water used in cooking?

Uses. Lye water is an ingredient used in Asian and African cooking for cooking meat, rice or noodles and vegetables like corn, beans, maize or okra to soften or add flavour or keep vegetables colour. It is usually added as part of the recipe in small amounts (spoonfuls).