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SALT DOUGH

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!)

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. (See ‘A Few Tips’) When your model is dry, turn off the oven and leave it inside to cool down.

http://www.ancientnile.co.uk/saltdough.php.

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