Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

pointclick

pointclick

@DaikathYes, when the dough is so sticky, dusting with flour doesn't help at all.  However, I think 100g water to 150g flour is too much.  In my case 50% water ratio would make it sticky enough when pressed with a noodle machine.

 

I think now I know what is the purpose of alkaline water.  In one of my attempts, a few drops of alkaline water made the 50% water ratio dough much less sticky to the degree that it became completely operable and could be pulled evenly -- the most successful I've ever tried.  

pointclick

pointclick

@DaikathYes, when the dough is so sticky, that dusting with flour doesn't help at all.  However, I think 100g water to 150g flour is too much.  In my case 50% water ratio would make it sticky enough when pressed with a noodle machine.

 

I think now I know what is purpose of alkaline water.  In one of my attempts, a few drops of alkaline water made the 50% water ratio dough much less sticky to the degree that it became completely operable and could be pulled evenly -- the most successful I've ever tried.  

×
×
  • Create New...