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What stand mixers can handle bringing together really thick noodle dough? Like 40% or even 35% hydration?
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Alkali: if you use "washing soda" (ie, baking soda that you've heated to render it about a 10-times stronger base), and then dissolve it into water, does it *stay* stronger?
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What stand mixers can handle bringing together really thick noodle dough? Like 40% or even 35% hydration?
12
--
10
9
8
7
6
5
4
3
2
1
0
Alkali: if you use "washing soda" (ie, baking soda that you've heated to render it about a 10-times stronger base), and then dissolve it into water, does it *stay* stronger?
1
--
10
9
8
7
6
5
4
3
2
1
0
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