SALT DOUGH RECIPE

First I have to share with you the good news! I won Renee's Witch she was giving away, over at Birch Berry Farms Blog. If you want to see it, go to her blog. It is listed over on my right side under Favorite Blogs. Renee is an amazing artist!


SALT DOUGH RECIPE

The art of salt dough making is an ancient one, dating as far back as Egyptian times. Salt
and wheat (flour) were two of the most common foodstuffs available to the Egyptians.
Bread was the staple diet of most Egyptians and natron, a natural salt found in Egypt, was
commonly used as a food preservative. (It was even used in the mummification process!)
In many past cultures dough modeling was tied up with religious beliefs and ceremonies
when sculptures would be offered as gifts to the gods, or presents to people on important
occasions. Examples of these would be weddings, christenings, funerals etc. In Europe
the craft was much favored, especially in Germany where the art was used widely in
home decoration, especially at festive times.



The materials needed to start dough making are very inexpensive, the majority of which
you will probably have in your kitchen cupboard. A wide variety of moulds, cutters,
knives are available from most stores. And you can use many objects that you probably
have lying around the house as templates or texture makers.



SALT DOUGH RECIPE:

2 cups of Plain Flour
1 cup of table salt
1 cup of water

OPTIONAL

1 tablespoon of vegetable oil (makes it a little easier to knead)
1 tablespoon of wallpaper paste (gives the mixture more elasticity)
1 tablespoon of lemon juice (makes the finished product harder)

METHOD

Put plain flour, salt and any, or all, of the optional ingredients into a mixing bowl and
gradually add the water, mixing to soft dough. This should be neither too sticky, in which
case add more flour, nor too dry, in which case add more water. When mixed remove
from the bowl, place on a flat surface and knead for 10 minutes to help create a smooth
texture. If possible it is best to let the dough stand for approximately twenty minutes
before beginning a project. Unused dough can be stored in the fridge, in an airtight
container or cling film, for up to a week. Children always love making models, and as
long as you don’t add wallpaper paste all of the ingredients are natural. So if they are
tempted to put it in their mouths, all it will do is taste incredibly salty.
DRYING
The drying of your work can either be done naturally in the open air, or it can be baked in
an oven. However it is not recommended that you have your oven hotter than 100C
(200F/Gas Mark 1/4) as this can cause unsightly bubbles and cracks in your pastry.
Personally, I tend to start at 50C and after 30 minutes increase to 100C. The drying time
needed for each piece varies according to size and thickness, but an average time for
natural drying is 30-48 hours, whilst oven times are generally reduced to 3-4 hours. These
figures are only offered as a rough guide and remember that both sides must be dried out.
When your model is dry, turn off the oven and leave it inside to cool
down.
Varnishing is not the most satisfying of activities - the best part is that it means we're nearly finished our model. However, it's crucial to protect against dust and dampness. Two to three layers on both sides may be needed, using a mat or gloss wood varnish, according to the look you want. For practicality, spraying is the easiest solution.



Wax-Dipped Salt Dough Bowl Fillers Tutorial

Go to And Baby Makes Five to get this tutorial to make the above ornaments.