Kansui (lye water, alkaline solution, æž§æ°´) Kansui (æž§æ°´, jian shui), also called lye water or alkaline salt, is an alkaline solution that regulates acidity in the process of dough making. Chinese alkaline solution â€“ It contains potassium carbonate and sodium bicarbonate (or baking soda).
Food grade lye water is a potent liquid alkaline (potassium carbonate) used in home brewing and baking, to raise the pH of dough. Lye water is also used to make traditional ramen noodles â€“ it gives them their distinctive yellow colour, springy texture, and helps to prevent them from disintegrating in the broth.
We show you how to make lye which is perfect for natural soap making recipes. And it isn't difficult.. Do not expect lye water to come out of here. This could take
The usual pH meter or litmus papers would do.. . When the brown lye water stops coming out of the barrel, or ash container, then pour four to five pints (2-1/2 to .
The lye water that comes out the second time will be stronger. When all the lye water has drained. Do I have to use a wooden barrel? wikiHow Contributor.