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Rice, Noodles, and Other Grain Foods
½ pound hard wheat (some is called bread flour)
1 teaspoon salt
1. Mix flour and salt with three cups of water and
knead in a small or medium-size bowl for about twenty
minutes, then cover with a clean dish towel and allow
this to rest one hour.
2. Put this dough in a larger bowl, turn on cool water
slowly, put the bowl under it and turn the bowl until
no cloudy water appears, the water is clear, and the
dough is spongy. Then only the gluten remains. One
can capture the cloudy water and strain it and dry the
starch. Then use it for another purpose.