Sodium carbonate
2010-09-16 18:58:08.855226+00 by Dan Lyke 1 comments
Harold McGee on using sodium carbonate rather than lye for flavoring baked goods, and you can make the stronger alkali sodium carbonate from sodium bicarbonate, baking soda, by baking it on foil for 250 to 300°F for an hour.
(Which will also come in handy for when we start using red cabbage juice as a pH indicator for various chemistry experiments)