28 мая 2019 г. · For thin noodles, i recommend a ratio of 90% potassium carbonate to 10% sodium carbonate. For a medium width ramen (aka your typical ramen you ...

18 янв. 2018 г. · Method · Combine water and sodium carbonate until dissolved. · Sift semolina, white flour, vital wheat gluten, and salt together. · Slowly add ...

1 апр. 2021 г. · Alkaline noodle dough felt more pliable and easier to work with throughout, and the end result had a better, chewier texture. The egg noodles, ...

20 мар. 2020 г. · I made a super low moisture dough with semi hot 2% alkaline solution (2g of sodium carbonate with 100g of hot water) with about 230g - 250g of all purpose ...

16 нояб. 2021 г. · The water is made alkaline using baking soda (sodium bicarbonate). As per the article, the ratio is approximately 1 tbsp baking soda to 1L water ...

27 нояб. 2018 г. · Whipped up a batch of noodles at 50% hydration with AP flour and ~10.5 pH tap water (my pH strips aren't that precise, particularly at high pH).

9 сент. 2021 г. · You also can kind of fake it by boiling regular noodles in water with a big pinch of baking soda. Rinse well afterwards though.

1 мая 2023 г. · The result was a weird tasting, very dark and slightly translucid noodle. Here's the process I went through: 100g of wheat flour Half a teaspoon of baking soda ...

20 янв. 2023 г. · The ratio varies greatly on what kind of noodle your trying to make. Baked soda is basically sodium carbonate which creates a "chewier" noodle.

26 мая 2021 г. · Alkalinity causes more water to be absorbed into the noodle flour to break down more starch. The broken down starch gels with the protein ...