How do you make salt dough hard?

1. The Dough Recipe:

* Ratio: Use a 2:1:1 ratio of flour, salt, and water. This is the classic and most reliable formula.

* Flour: All-purpose flour works best.

* Salt: Fine table salt is ideal.

* Water: Gradually add the water, starting with less than you think you need. You want a firm, but not sticky dough.

2. Baking:

* Preheating: Preheat your oven to 250°F (120°C).

* Baking Time: Bake for 1-3 hours, depending on the thickness of your salt dough pieces.

* Low and Slow: The key is to bake at a low temperature for a longer time. This allows the water to evaporate slowly and prevents the dough from cracking.

* Drying: After baking, let the salt dough cool completely on a baking sheet.

* Optional: Second Bake: For extra hardiness, bake again at 250°F for another 1-2 hours.

3. Tips for Hardening:

* Thin Out the Dough: If you're making thin ornaments, roll out the dough very thinly. Thinner pieces will harden faster and more evenly.

* Make Holes for Hanging: If you're making ornaments, poke holes in the dough before baking to allow for hanging.

* Varnish: For extra protection and a glossy finish, apply a clear sealant like acrylic varnish after the dough is completely cool.

4. Important Note:

* Air Drying: While air drying can work, it's a much slower process and may result in uneven drying and cracking. Baking is the most reliable way to harden salt dough.

By following these steps, your salt dough creations will be durable enough to last for years to come!