Recipe for salt dough

- 1 glass of fine salt - 2 glasses of flour - 3/4 to 1 glass of lukewarm water (the amount of water depends on the ambient humidity). In a bowl, mix the salt and flour with a wooden spatula. Then stir in the water until a large ball forms. Knead for a long time on a lightly floured work surface (e.g. a smooth, easy-to-clean laminate board).

The

quality of the dough depends on the kneading time.

If the dough is sticky (too much water), add a proportionate mixture of flour and salt.
You can also use coarse salt: mix it with the water, to try to dissolve it.

The resulting effect is more rustic! This is the case for this "onion braid". The coarse salt braid is partially cooked. The onions (in fine salt paste) are added to this already hardened braid. Only the onions are painted (with little paint: white and a little pink and violet very diluted in white). Recipe variations: You can include 2 tablespoons of buckwheat flour (to replace as much flour): this makes the dough easier to work with... just like pancake dough, in fact! There are also those who adapt by adding a little glycerine (to make modelling easier), or wallpaper paste (to make modelling more resistant).

unused dough can be stored for several days in a closed plastic bag.
Salt dough can be colored in the mass before baking, either with natural colorants (instant coffee, curry, chocolate, etc.) or with gouache.


See : How to paint salt dough? and also tips on modelling and baking.