What is the ratio of lye to water in your ramen recipe? This Pretzel for a Crowd recipe calls for a 3.6% ratio (1.25 ounces of lye to 34 ounces of liquid). You would need to adjust it accordingly if the ratio is different. ;o)
I did a bit of research on Potassium Carbonate, which is what you have there, to see if is a good substitute for lye (before running the ratio calculation). I found this interesting explanation in "The Guardian" (London):
I do find some “lye water”, sold in Oriental supermarkets for the preparation of ramen noodles, among other things, but a keen-eyed chemist friend observes that this is made from potassium carbonate rather than sodium hydroxide, and the staff of Chemistry World magazine generously calculate it measures only 9 on the pH scale: more than ordinary water, but rather less than the 13-14 claimed for lye.
Based on this, I would not use it as a substitute.
Perhaps the author of this recipe, who is quite an experienced baker, could weigh in! ;o)
I meant to include the citation to that Guardian article - which is about making pretzels! https://www.theguardian.com/lifeandstyle/wordofmouth/2017/may/18/how-to-bake-the-perfect-pretzels ;o)
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1½ teaspoon lye water
it’s a liquid lye water
I do find some “lye water”, sold in Oriental supermarkets for the preparation of ramen noodles, among other things, but a keen-eyed chemist friend observes that this is made from potassium carbonate rather than sodium hydroxide, and the staff of Chemistry World magazine generously calculate it measures only 9 on the pH scale: more than ordinary water, but rather less than the 13-14 claimed for lye.
Based on this, I would not use it as a substitute.
Perhaps the author of this recipe, who is quite an experienced baker, could weigh in! ;o)