1 tablespoon Cornstarch
8 fluid ounces Water
Yield: 8 fluid ounces
1. Dissolve the cornstarch in 2 fluid ounces (60 milliliters) of the cold water. Set aside. Bring the remaining water to a boil in a small saucepan. Stir in the dissolved cornstarch stirring constantly. Cook the starch mixture until it thickens and it looses its opaqueness, approximately 3 minutes.
2. Remove the starch from the heat. Cool and use immediately to glaze breads after baking. Store the starch wash, covered, in the refrigerator for up to three weeks.
8 fluid ounces Water
Yield: 8 fluid ounces
1. Dissolve the cornstarch in 2 fluid ounces (60 milliliters) of the cold water. Set aside. Bring the remaining water to a boil in a small saucepan. Stir in the dissolved cornstarch stirring constantly. Cook the starch mixture until it thickens and it looses its opaqueness, approximately 3 minutes.
2. Remove the starch from the heat. Cool and use immediately to glaze breads after baking. Store the starch wash, covered, in the refrigerator for up to three weeks.
