Greetings, Chefs -
Attempting to make both brezen and fresh ramen, and curious to know if anyone's used baked baking soda (a.k.a. sodium carbonate) as an unequivocally successful substitute for food-grade lye (a.k.a. Sodium Hydroxide) in making those bavarian knots or to switch-hit well for kansui (a.k.a. 55% sodium carbonate, 35% potassium carbonate, and 10% sodium biphosphate dodecahydrate) in making ramen. Baking soda is far easier to acquire - but accurate authenticity is of course key, and perhaps never more so with specific elements when engaging them in fusion recipes.
Thanks for any insights you may be able to provide! Going to experiment a bit myself, and will post gathered results as they come in.
