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  1. My family used to make lots of "made from scratch" brownies. So we premixed a large batch of dry ingedients and stored the mix in small sealed bags. It made things easier in the long run. Using this as background information, when you make up a glaze, 1. do you make a large batch and store it premixed in its dry form or its wet form? 2. Or do you mix up each batch as needed from scratch? 3. If you have a glaze which uses a more volitile substance such as soda ash, do you make large amounts or smaller amounts? Jed
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