Dead dough

lilitigger

Im looking for a recipe for dead dough for sculpting not for eating.

badge posted by: lilitigger on October 23, 2011 at 8:38 pm in Q & A
tags: question
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: Mike Nolan on October 23, 2011 at 8:53 pm
Mike Nolan

You'll find several references to recipes for dead dough in this thread:

http://community.kingarthurflour.com/content/how-make-storefront-display...

reply by: karen_noll on October 24, 2011 at 6:44 am
karen_noll

Here's one I used to make inedible dog biscuits that could be personalized for Christmas tree ornaments:

Baker's Clay

from Bernard Clayton's New Complete book of Breads

Note: The dough should be used within four hours or it may become too dry to shape. There is no leavening power in this dough to make it rise, so what you see as you shape it is what you'll get.

Makes one pound inedible dough

4 cups AP flour
1 cup salt
1 1/2 cups water

1 ungreased baking sheet
Preheat oven to 350

Combine ingredients, by hand or mixer. If dough is too stiff to handle, add more water, a little at a time. If the dough is wet and sticky, add sprinkles of flour. Knead by hand or mixer about 4 minutes. Shape the dough into desired pieces, and place on the baking sheet. Bake at 350 for 1 hour or more depending on the size and thickness of the pieces. Some may take 2 hours or longer. Test for doneness with a fork or toothpick in the thickest part of the piece. If still soft, bake a little longer. Lift the pieces from the sheet with a spatula. Cool on racks. When thoroughly cooled, paint or decorate, if desired. Spray finished pieces with a clear fixative to prevent softening. Don't eat!!