Has anyone else tried this? Perhaps I am kneading incorrectly, but my dough is still too elastic.
Btw, people talking about caustic chemicals etc in the dough are a bit misinformed. Peng hui ash aka sodium carbonate is similar to baking soda, except that it is more alkaline and therefore toxic if you ingest it whole. However we are dilhuting it in water and not to mention mixing it with other things so that the PH level is perfectly acceptable. Sodium carbonate, like baking soda, is composed of sodium, carbon, and oxygen (sodium bicarbonate also has hydrogen), which is perfectly safe. It's organic
