Sourdough Ramen Noodles

Ingredientes

Baked Baking Soda

• 60 grams (½ cup) Baking Soda

Dough

• 113 grams (½ cup) Sourdough Discard

• 56 grams (¼ cup) Hot Water

• 4 grams (½ teaspoon) Salt

• 7 grams (2 teaspoons) Baked Baking Soda

• 180 grams (1 ½ cup) Bread Flour

• Cornstarch for dusting

Instrucciones

• To bake the baking soda, preheat your oven to 250 F(121 C). Spread baking soda on a baking sheet, and bake for 1 hour. Allow the baking soda to cool completely and store in an airtight container until ready for use.

• To make the dough, add baked baking soda and salt in the hot water.

• In a large bowl, combine the flour and sourdough discard, and stir to incorporate. Add baking soda mixture into the flour and knead until fully combined, about 5 minutes. Wrap the dough in plastic wrap and allow it to rest for 30 minutes for the flour to absorb all of the water in the dough.

• Knead the dough for another 10 minutes. Divide the dough into two portions, shape into a log and wrap with plastic. Allow the dough to relax for 1 hour before rolling out, this will allow the gluten to relax and make it easier to handle. You can refrigerate the uncut dough for up to 24 hours, the dough may experience some discoloration.

• Once you’re ready to cut your noodles, sprinkle a generous amount of cornstarch on a baking sheet and set it aside. Working with one portion at a time, flatten the logs using a rolling pin until the dough will fit into your pasta machine. The dough may break apart the first time you run it through your pasta machine, that’s ok, fold the dough into thirds and continue rolling it on the widest setting until you end up with a smooth pasta dough.