|Pour all boiling water at once directly into the bowl of flour.
|Immediately stir it with the spoon to hydrate the flour
|Hydrate all the flour and form to a ball.
|Cover the bowl.
|Wrap bowl into a towel and leave undisturbed.
|Mash after resting
|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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