You're welcome!

Hi Nancy, I'm sorry to hear you had troubles with this recipe. The dough is deliberately brittle and the idea is to skirt the boundary between being unworkable and malleable. Unfortunately flour has different levels of moisture depending on the brand, and how old it is, so it's difficult to pinpoint an exact amount of water. Here in Japan where ambient humidity swings wildly from summer to winter, the amount of water required for making noodles can also vary by season. As for letting the dough rest, this is a step that will help any dough become more workable as it allows the gluten to relax. I'd mentioned it in the headnotes, but I've now updated the recipe to include a mention of it as well.

Totally agree with Fenn. Very disappointed with this recipe, considering I went out of my way to purchase the kansui. Not sure why a mixture is needed if after 10 minutes it's still going to look like gravel. And there was no mention of resting the dough, which makes working with the dough sooo much easier.

Just put baking soda in roasting tin for an hour in the oven on 120C and use that.

Hi Wendy, Kansui (potassium carbonate) probably isn't something you should make at home. That being said, there are alternative ingredients, like baking baking soda in an oven to turn sodium bicarbonate into sodium carbonate. I've never tried it this way, but there are a number of tutorials online.

Hola Marc! Me podrías decir la proporción de cantidades de los ingredientes del kansui ,puedo encontrar los ingredientes, pero el kansui, nó. Gracias de antemano. Cuídate

Baked baking soda, bake baking soda at 250f until weight is reduced by 1/3, so make your life easier get a total weight in the pan that's easier to calculate So weigh the pan pan liner and baking soda to a number easily divisible into thirds i.e multiples of 11are easy, you wont be able to "tare" the sheet tray and liner off the baking soda easily keep that in mind.