Baker’s Clay

versatile, soft, pliable - similar to Basic Breadcraft p. 60-61

MATERIALS

4 cups (1 L) flour

1 cup (250 ml) salt

1½ cups (360 ml) water

bowl, spoon

plastic bag

PROCESS

1. mix salt in warm water until partially dissolved, then add to flour, or mix flour and salt, then add water
2. mix with a spoon until the particles stick together, then
3. form a ball with your hands and knead 5-10 minutes
4. explore dough freely

HINTS

• if a rolled coil splits, dough needs more kneading until coil holds together
• if dough does not knead properly, add a few drops of water at a time and work until dough is satiny smooth
• if dough is too moist, add flour (dough will be stiff)
• keep ball of dough in a plastic bag or covered bowl and take out only what is needed (use within 24 hours)

VARIATIONS

• bake at 300°F (150°C) on cookie sheet for about 1 hour
• let cool and paint, if desired
• spray with clear varnish or fixative (finished pieces may be glued together)
• can be baked at 250°F (125°C) for 1-3 hours
• half, double, or triple this recipe hint: measure carefully
• glaze with egg white, evaporated milk, or mayonnaise before baking
• color before shaping by mixing color with water