I steep my marshmallow root in cold or room temperature water. Steeping it in hot water causes a lot of starch to leech into the water as well, which can make it dry sticky and crunchy (think the stuff that collects on the sides of your pot when you boil pasta).
Also, I posted the recipe and results of my latest experiment here: Anyone ever tried pectin or gelatin instead of xanthan?
2c, fine/medium, low porosity, normal elasticity, protein-sensitive
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