Go to the Recipe: Slip’n & Slide’n Our Way to Alkaline Noodles Trials
will the recipe say much if I leave the vital wheat gluten out??? can't find it where I live
Very much like masa, I have always wanted to make these again and do a take on tortilla soup.
Does the masa flour actually taste like masa or is it just any ramen noodle?
Yes!
Could you use whole wheat flour ?
It is simply potassium carbonate devolved in water. The ratio I am not 100% certain of though.
I have solid potassium carbonate, is it possible to know the composition of lye water?
how about lessons on bang bang noodles?:)
Seems I didn't hit save after I made those last changes... I think we are all good now!
I noticed the same thing. The article still says cake flour with higher protein content.
add it to your water and fully dissolve it
do we just add 8g of baked baking soda to the flour mixture?
food grade lye is actually sodium hydroxide, where as this lye water mix is a blend of potassium carbonate and sodium carbonate. We never tested out strait sodium hydroxide and are not quite sure the ratio needed or what kind of results you would get. I would say a safe bet would be to go with the baked baking soda as an alternative.
I have food grade actual lye at home. I know how to be safe with this product. Any guides for actual lye?
You are right, that was a typo... it is updated. We used pastry flour. which is higher. Now the text matches the photo we took of the Shepards grain pastry flour we used. thanks for flagging that
"We got a better chew out of the cake flour with its higher protein content than the AP flour."
Doesn't cake flower typically have lower protein content than AP flour?
