cook

I like making soba in the morning when the humidity is higher than average.  Lately, we've been having very dry days in Los Angeles  For the first time since I began using a humidity gauge, it showed an icon of a sad face when the humidity dropped to below 30%. This apparently indicates  :("extreme dryness."    But today was a very good day for soba.  At 57%, the humidity level was just right.  I used 48% water ratio.  My practice was better than usual.  It was a good way to start because I had to theach more than a dozen students at JANM.  I knew I would have one round of fresh noodles for them that will probably taste pretty good. Practice makes perfect they say but I would add humidity to that when it comes to soba.