I really don't get how the chemistry works.

Like, I understand that the "baking soda"
(I'm not sure the term "sodium bicarbonate" is actually technically correct, so I'll just use the common term)
has water molecules chemically bound inside its crystal structure,
and that heating it breaks those off and converts it to the anhydrous form, "washing soda"
("sodium carbonate" apparently?)
which is about 10-times stronger of a base.
[eg of claim: youtube Adam Ragusea's "Ramen orecchiette — easy homemade alkaline noodle soup"]

The problem is, when I go to make a noodle dough with dry "washing soda",
I find I need to add it to water and heat it first to really get it to dissolve,
which complicates the process of making a dough
(especially if you're using eggs, so you need to be careful to get it cool again before you mix those in).

So I was wondering if I could just pre-dissolve the "washing soda", and just use like a spoonfull of that in each batch of dough, except...

How does that not just convert it back into weaker "baking soda"?

EDIT:
Okay, I think maybe what thought I read about "sodium bicarbonate" being a technically incorrect misname was wrong??

https://en.wikipedia.org/wiki/Sodium_bicarbonate#Thermal_decomposition

That is, the thermal decomposition actually is changing the molecule itself,
and not just converting the crystal structure to the anhydrous form?

https://en.wikipedia.org/wiki/Sodium_carbonate

Or maybe I should just find some jiǎnshuǐ(碱水 (鹼水)) / kansui(かん水) or something, i dunno...?
[which is I believe something like 80% potassium carbonate and 20% sodium carbonate dissolved in water (not sure what concentration)]

I really don't get how the chemistry works.

Like, I understand that the "baking soda"
(I'm not sure the term "sodium bicarbonate" is actually technically correct, so I'll just use the common term)
[EDIT: this was my first point of confusion]
has water molecules chemically bound inside its crystal structure,
[no]
and that heating it breaks those off and converts it to the anhydrous form, "washing soda"
[no]
("sodium carbonate" apparently?)
which is about 10-times stronger of a base.
(eg of claim (ie "10-times stronger"): youtube Adam Ragusea's "Ramen orecchiette — easy homemade alkaline noodle soup")

The problem is, when I go to make a noodle dough with dry "washing soda",
I find I need to add it to water and heat it first to really get it to dissolve,
which complicates the process of making a dough
(especially if you're using eggs, so you need to be careful to get it cool again before you mix those in).

So I was wondering if I could just pre-dissolve the "washing soda", and just use like a spoonfull of that in each batch of dough, except...

How does that not just convert it back into weaker "baking soda"?

EDIT:
Okay, so what thought I read about "sodium bicarbonate" being a technically incorrect misname was just completely wrong

https://en.wikipedia.org/wiki/Sodium_bicarbonate#Thermal_decomposition

That is, the thermal decomposition actually is changing the molecule itself,
and not just converting the crystal structure to the anhydrous form?

https://en.wikipedia.org/wiki/Sodium_carbonate

EDIT EDIT:
I have no idea what I was thinking, where the heck I thought I read that.
maybe I was vaguely remembering that "sodium bicarbonate" (NaHCO3) doesn't actually have double the CO3, but rather, "sodium carbonate" (Na2CO3) has double the Na relative to "sodium bicarbonate"?
And I somehow got that confused into... the thing about "water of hydration/crystallization"??

Or maybe I should just find some jiǎnshuǐ(碱水 (鹼水)) / kansui(かん水) or something, i dunno...?
[which is I believe something like 80% potassium carbonate and 20% sodium carbonate dissolved in water (not sure what concentration)]

I really don't get how the chemistry works.

Like, I understand that the "baking soda"
(I'm not sure the term "sodium bicarbonate" is actually technically correct, so I'll just use the common term)
has water molecules chemically bound inside its crystal structure,
and that heating it breaks those off and converts it to the anhydrous form, "washing soda"
("sodium carbonate" apparently?)
which is about 10-times stronger of a base.
[eg of claim: youtube Adam Ragusea's "Ramen orecchiette — easy homemade alkaline noodle soup"]

The problem is, when I go to make a noodle dough with dry "washing soda",
I find I need to add it to water and heat it first to really get it to dissolve,
which complicates the process of making a dough
(especially if you're using eggs, so you need to be careful to get it cool again before you mix those in).

So I was wondering if I could just pre-dissolve the "washing soda", and just use like a spoonfull of that in each batch of dough, except...

How does that not just convert it back into weaker "baking soda"?

Or maybe I should just find some jiǎnshuǐ(碱水 (鹼水)) / kansui(かん水) or something, i dunno...?
[which is I believe something like 80% potassium carbonate and 20% sodium carbonate dissolved in water (not sure what concentration)]

I really don't get how the chemistry works.

Like, I understand that the "baking soda"
(I'm not sure the term "sodium bicarbonate" is actually technically correct, so I'll just use the common term)
has water molecules chemically bound inside its crystal structure,
and that heating it breaks those off and converts it to the anhydrous form, "washing soda"
("sodium carbonate" apparently?)
which is about 10-times stronger of a base.
[eg of claim: youtube Adam Ragusea's "Ramen orecchiette — easy homemade alkaline noodle soup"]

The problem is, when I go to make a noodle dough with dry "washing soda",
I find I need to add it to water and heat it first to really get it to dissolve,
which complicates the process of making a dough
(especially if you're using eggs, so you need to be careful to get it cool again before you mix those in).

So I was wondering if I could just pre-dissolve the "washing soda", and just use like a spoonfull of that in each batch of dough, except...

How does that not just convert it back into weaker "baking soda"?

EDIT:
Okay, I think maybe what thought I read about "sodium bicarbonate" being a technically incorrect misname was wrong??

https://en.wikipedia.org/wiki/Sodium_bicarbonate#Thermal_decomposition

That is, the thermal decomposition actually is changing the molecule itself,
and not just converting the crystal structure to the anhydrous form?

https://en.wikipedia.org/wiki/Sodium_carbonate

Or maybe I should just find some jiǎnshuǐ(碱水 (鹼水)) / kansui(かん水) or something, i dunno...?
[which is I believe something like 80% potassium carbonate and 20% sodium carbonate dissolved in water (not sure what concentration)]