This is the last write up on the topic, and it's much simplier:
For hand pulled noodles you need:
Bread flour (wet gluten 29-30%, protein 11%-12%)
45% added water
1% alkaline solution
kansui powder or (Lye Water + Baking powder) or Peng or Baking Soda
Ingridents (Alkaline solutions)
55% sodium carbonate (Na2CO3),
35% potassium carbonate (K2CO3),
10% sodium biphosphate dodecahydrate (NaHPO3.12H2O)
potassium carbonate (K2CO3) 74.5% in 100ml
sodium biphosphate (NaHPO3) 3.4% in 100ml
Instant ash Peng
sodium carbonate (Na2CO3) 90%
Sodium chloride (NaCl) 1.15%
It is highly recommended if you're going to use bread flour because of its wet gluten content you will need a high alkaline solution. This is why kansui powder is used, it has a ph of 11. If Kansui is not avaliable, use baking powder with lye water. If no lye water is around then use 1% of total mixture in sodium carbonate. If you're using a lower gluten dough like (all purpose flour) then baking powder will do just fine. If you're using cake flour then use baking soda.
(Remember to put the kansui/baking soda/baking powder/sodium carbonate mix it in with the flour before adding water. When pulling a LITTLE bit of the above can be used if the dough becomes too tight.
The reason why you see soo many receipes on the net is regarding different types of flour wet gluten level. For the receipes that use (cake flour) they use baking soda to break down the gluten within the dough and it will work. Though for plain flour, or regular flour you need to use a higher ph level, but not as much as bread flour, high gluten, hard flour.
sodium carbonate vs potassium carbonate:
I have not has success with bread flour, plain flour, all purpose flour with potassium carbonate. Even though it increases the ph of the dough it still does not give the dough its stretchability. The Chinese main land uses Instant ash Peng, or Peng. It contains mostly 80% sodium carbonate and 2% sodium chloride (stabling agent). This is the missing ingrident you will need to make hand pulled noodles within sufficient time.
Why use alkaline solution in the first place?!
The reason for this is, alkaline solution increases water absorption and break down gluten faster. Though if left for longer periods of time will become MORE resistant to stretching over time.
There currently exists two way to break down gluten. Either leave the dough to rest for 20minutes to 1hr. Or use a alkaline solution eg.. kansui to increase the speed of the dough development and building/breaking down of gluten.
So its a measure of economy. You don't want to be waiting 20 minutes for the dough to be ready. Instead you want it asap. So thats why Peng or kansui in Japan mostly use sodium carbonate with hard wheat to speed up this proccess.
For a non alkaline solution use this tutorial, it will cover all the basics that you will need to learn and you WILL need to use all purpose flour or plain flour. Noodle flour works best:
Without sodium carbonate it's possible to have hand pulled noodles with any flour. The down side with using (bread flour) is you will need to kneed the dough for 45 minutes and leave to rest for 2hrs.
Without sodium carbonate the noodles are harder to pull and I had most success with cutting each strand and going from there from the video.