Building mash as a recipe tester for Peter Reinhart’s new book * 01.09.2007

Mash 001 Mash 002
Pour all boiling water at once directly into the bowl of flour. Immediately stir it with the spoon to hydrate the flour
Mash 003 Mash 004
Hydrate all the flour and form to a ball. Cover the bowl.
Mash 005 Mash 006
Wrap bowl into a towel and leave undisturbed. Mash after resting
Mash 007 Transfer the mash into a zipper style freezer bag, close, seal, and refrigerate. The mash is now ready to use and will keep in the refrigerator for up to a week.

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* 01.09.2007 Amazon-Affiliate-Link

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