Building mash as a recipe tester for Peter Reinhart’s new book * 01.09.2007
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| Pour all boiling water at once directly into the bowl of flour. | Immediately stir it with the spoon to hydrate the flour |
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| Hydrate all the flour and form to a ball. | Cover the bowl. |
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| Wrap bowl into a towel and leave undisturbed. | Mash after resting |
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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
