五段粉1200gそば打ち動画in自宅

I used flour from the All Japan Noodle Association's 5th Dan flour, with an expiration date of September. I thought I added the water correctly, but the edges started to crack. I received information from participants in this year's noodle-making workshop that this year's flour is quite difficult to work with, so I tried making it myself. Please subscribe to the channel at the following URL:    / @ogawa70channel   To subscribe to the YouTube channel and give a thumbs up, you need to log in to YouTube. YouTube login information is the same as your Google login information. Please log in to YouTube and subscribe to the channel and give a thumbs up. You will be notified of the latest videos on this channel, so please watch them. When watching the video, it would be helpful to download and print the "Target Values ​​for Handmade Soba" list from the link below and keep it handy to check the size guidelines. List of Numerical Targets for Handmade Soba Noodles (A list of water amounts corresponding to the amount of buckwheat flour, and the size during the rolling process.) https://owa-y.jimdofree.com/手四街道江戸流手打... Handmade Soba Noodle Making Method Text (A procedure manual focusing on the techniques of 80/20 soba noodles from first to third dan.) https://owa-y.jimdofree.com/四街道江戸流手打ち... Handmade Soba Noodle Making Method Reference Material (Contains knowledge gained through past soba noodle making experience.) https://owa-y.jimdofree.com/手四街道江戸流手打... #FirstTimeSobaNoodleMaking #SobaNoodleMaking #HandmadeSoba #80/20 soba #Soba making master #All Japan Noodle Association #Rank #First rank #Second rank #Third rank #Fourth rank #Water mixing #Full dough #Square dough #Meat separation #Rolling out dough #Rank acquisition #Delicious soba