August 14, 2011 - 8:59pm
Mash vs. Water Roux
If the "mash" and "water roux" techniques are different, can someone explain:
- when to use which term?
- how the texture/flavor of the finished bread differs?
- a very rough rule of thumb for when each technique is appropriate?
(Or are they just two different names with different histories for what's essentially the same thing?)