In my quest to build a better homemade ramen dish I am looking for ways to make the noodles easier and more predictable to make.
I’ve found that using the lye water in both forms has been difficult since I keep getting wildly different results each time. (I’ve updated my earlier post on this.). A more consistent way might be to use the baked baking powder trick popularized by Harold McGee.
Baked. Haven’t tried it, but will soon.