In a large 20-quart (18.75 liter) canning pot, bring 3 gallons (11.25 liters) of water to a boil. In another container, add 10 cups white wheat flour to 1 gallon (3.75 liters) of cold water. Whisk this mixture to a creamy consistency. When the 3 gallons of water come to a roaring boil, quickly pour the creamy flour batter into it while whisking thoroughly. It will turn from an opaque white to a thickened, translucent, jelly-like consistency. We like to cook it a few minutes longer, stirring the bottom with a long-handled, heatproof, rubber spatula or flat-bottomed wood spoon until it becomes as thick as pudding. Remove from the heat and pour into a 5 gallon (18.75 liter) bucket. Cover the bucket with a lid and store the paste in a cool place, for later use.
15.3: A mortar mixer makes short work of fat plaster.
The fat plaster recipe is intended as an example only. This recipe worked well for us on a particular project, but other methods or mixes may work better for you. After experimenting with the ratios for fat plaster, it's time to do some testing.
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