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Polygon in reply to @cmburns

Sweet, you can add a tsp of baking soda to the water to up the pH level a bit if you don't wanna go full on chem hazard. Helps get the chewy crust I think (although I didn't see a huge difference when I forgot tbh).

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Stonehedge in reply to @Polygon

can confirm that the bicarb route is well worth doing. Perfect colour and flavour, and enjoyed with most of your skin still on your fingers.

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