It will usually clump and thicken. This is unless you can continuously stir. If you add butter/margarine, you can create a roux.
flour , yeast , warm water , salt
water , yeast ,flour,salt (warm water )
Flour salt yeast warm water
It seems more like it absorbs water. The water gets thicker, pastier, the flour will gather at the bottom of the container if its still.
it is dormant
Flour to cold water will just float on top, hot water to flour will cook the flour.
The water is compacting the flour.
There are many different ways to make paper mache paste. One option is a no-cook option, in which one only has to mix water and flour together. Another option is cooked paper mache paste, in which one has to boil water and stir a water and flour mixture into it. There is also resin paper mache paste, in which water is boiled and a mixture of powdered glue resin, flour, and warm water are mixed into it.
Water Yeast cake Flour Salt Warm milk Sugar and Melted butter
A wet mix would be a paste, a stiff mix would be a dough. Chef's call a 50/50 equal part mixture of warm water and flour roux. What is roux? Roux is your concentrated mixture you add to soups sauce, pies to make your recipe thicker and prevent lumps from flour.
yes you can it is simply borax water tiny bit of flour not to much or that will clog it and warm water and food colouring if you like
Just put her head under warm running water. Dough is water-soluable.