Working with Salt Dough

Dear users, dear authors,
Who among you has experience crafting and creating with salt dough?
What should you keep in mind?
What are the ingredients in salt dough?
What kinds of things can you make with salt dough?
I’m curious to hear your ideas.

I use 200 g flour, 200 g salt, 125 ml water, and 1 tablespoon oil. Knead well and let it rest for a bit if needed.

Salt dough is great for making baked goods for a kids’ play kitchen: rolls, pretzels, loaves of bread, cakes, muffins, etc.
But I’ve also used it to make gift tags for Christmas: Cut out larger cookies (stars, hearts, circles) and sculpt little angels on top. You can carve the recipient’s name into the bottom. Punch a hole at the top so you can thread a ribbon through it. We’ve been using these gift tags every Christmas for many years now!
I haven’t ventured into making larger items like door signs yet.

To dry the salt dough, you can bake it in the oven. It’s important to let it harden at a low temperature (70°–80°)—especially at the beginning—so it doesn’t crack. After that, you can increase the temperature to 150°. How long it needs to bake depends on the thickness of the piece. Finally, seal it with clear or matte varnish.

Hi everyone!

When we were kids, we made tons of salt dough with Mom.
We made little pictures (little trees, sheep, etc.)—my dad even still has the ones we gave him <3—door signs, pastries, and bread for our play store, and so on.
You can use a garlic press wonderfully to make hair, roll little apples, and shape them with a toothpick, etc.

The dough shouldn’t be too dry, and it shouldn’t be baked too quickly.
It’s best to let the items air-dry overnight first and then bake them the next day at a lower temperature.

I definitely have to do this with my kids once we’ve moved!

And afterward: wash your hands very thoroughly and moisturize them really well!

Best regards

Oh yes, salt dough!
I used to make great wall decorations for my grandma’s kitchen with it back in the day.
My kids have also enjoyed working with salt dough a lot.
It’s also important not to roll out the dough too thin, otherwise it will bubble during baking.
The finished artwork should definitely be stored in a dry place, because if it’s exposed to too much humidity, it will become soft and prone to mold.

Thanks for your tips.
You definitely can’t eat salt dough, right?
Just to be clear. :-)

My grandpa tried it once (by accident)... He cursed like crazy and asked what kind of inedible stuff that was....

Under no circumstances should you eat salt dough!!
Salt dough also works wonderfully as modeling clay. To do this, my son and I colored the dough with Easter egg dye or food coloring. The modeling clay will keep for quite some time in an airtight container. Storing it in a cool place is also a good idea.

Hi,
I really enjoy working with salt dough.
To be honest, I don’t really go by exact measurements. I’ve been trying out different recipes for over two years, and none of them really worked for me.
I decided to work with containers of the same size, and it works wonderfully.
—2 cups of flour
—1 cup of salt
—1/2 cup of water (Add the water a little at a time to see when you’ve reached the right consistency.)
—A little oil or glue, depending on what you want to make.

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My experience goes back more than 20 years. Back then, we organized a Christmas market for charity. I still have one of the Santa Claus figures I made back then. Another advantage of salt dough is its affordability.