How to Make Ramen Noodles from Scratch

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HarmonicMama

99g King Arthur bread flour

1g vital wheat gluten

1g kosher salt

2g baked baking soda

40g water

* Note that because there is 40g of water for a total of 100g of flour (the flour and vital wheat gluten combined), this dough has a 40% hydration. This can be scaled up to however many portions you require; each portion will produce a serving of approximately 130g of noodles. Of course, given the amount of labor and specialty ingredients required here, you'll probably want to make several portions at a time. note: Note that because there is 40g of water for a total of 100g of flour (the flour and vital wheat gluten combined), this dough has a 40% hydration. This can be scaled up to however many portions you require; each portion will produce a serving of approximately 130g of noodles. Of course, given the amount of labor and specialty ingredients required here, you'll probably want to make several portions at a time.

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