I forgot to ask - for those of you who have been playing with marshmallow root, are you steeping that in hot, room temp, or cold water overnight before making your FSG the next day?
Originally Posted by BotticelliBabe
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?
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