- Mix whole-wheat flour with water until it is smooth (not lumpy) and has approximately the same consistency as pancake batter. While stirring, heat the mixture, bringing it to a boil. Leave it boiling for about three minutes then let it cool. You'll have to store the mix in an airtight container to keep it from hardening. If it begins to harden while using it, simply add in warm water.
- Heat 1/2 cup of milk and 2 tbsp. of vinegar mixed together. Stir until the ingredients are well mixed, then leave it to stand (cooling) for three minutes. Strain out the excess liquid, leaving behind the lumps of casein that form from the reaction of vinegar with milk. Mix the casein with a small amount of baking soda (about 1 tbsp.) until you have a mushy paste for your glue.
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