A cool guide to types of glazes, before and after baking

11 comments

Looks cool but I can barely read it, got a higher quality version you can upload?
- hope its better now. used an ai upscaler to make it a bit clearer
  
  It is much better, thank you!
- i just rechecked and sadly no, its the original resolution. might delete this post if i didn't find a better resolution like on pinterest or something cause this is basically a reddit repost..
  
  As luck would have it, I own the book that this is from. Here's a higher resolution photo of that page.
  
  Actually, maybe not that much higher. Looks like the uploaded version is lower resolution 😕
I've had best results from egg mixed with buttermilk. It makes the wash a tiny bit easier to apply, and if you don't overdo it adds a tiny bit of tang to the crust where it builds up in the creases (for challah or pastries). For sweet pastries I use egg and milk to avoid the acidity.

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