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Hello, Kate! Thank you for so nice tutorial! I would ask you just some details about the recipe: the third ingredient was… “cream …”? or what is it… I’m not a native English speaker and I haven’t understood what was it. If this is a cosmetic cream.. what it can be replaced with?
Hello Ulyana. Thank you for your comment and question. What country are you from? I might be able to find an alternative to ‘cream of tartar’. You use it in cooking and is not a cosmetic. Look forward to hearing back from you Ulyana so I can help you further. 🙂
Thank you for the reply, Kate! I’m from Russia, and meat “tartar” only in books about Paracelsus :). Actually this is what i’ve found in English site: “what is cream of tartar that makes it so magical? Technically, it’s an acid— specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking” – See more at: http://simmerandboil.cookinglight.com/2015/05/26/substitute-for-cream-of-tartar/#sthash.LTiS89xe.dpuf
And then that it can be substitued with fresh lemon juice or white vinegar. Well i guess that I haven’t understood properly the idea of using it, because I’ve taken today soda and add some vinegar there. The dough is quite soft, cool to touch, model, make some mess 🙂 and enough plastic. Today my son (1,9) was very interested with it :). And just few miners ago in Russian forum I found that “creme of tartar” can be substitued with ascorbic acid in powder (that is in lemon too) and it is used for making the dough more plastic – as you’ve said in the tutorial. Next time (next color) I’ll try it. By the way, I also found that some mums add glycerin to make the dough more shining (well to my mind it isn’t very shining… or may be I have old glycerine 🙂 )
Not sure what I did wrong. I cut the recipe in half and did 1 cup flour, half cup salt, 2 tablespoons cream of tartar, one tablespoon of vegetable oil and 1 cup boiling water. Mine is very liquid and stuck to my fingers when i tried to take it out with my hands.
Hi lovely. I think it’s because you only added 1 cup of flour when the recipe asks for 2 cups. Hope that helps you out for next time. It really is a great recipe.
Banu Suleman says
what flour do we use? All purpose baking ? wheat flour or corn flour?
Great question Banu. I used all purpose baking flour. 🙂