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Original poster

My salt dough handprints haven't worked

6 replies

Dualipa · 15/05/2020 17:09

Used 300g breaded white flour, 150g salt & 150g water. Been baking for 6 hours at 100 degrees but they are still a bit soft at the bottom.

What am I doing wrong?

OP posts:
drspouse · 15/05/2020 17:10

They do take FOREVER to cook. Put the temperature up a bit. Or give them a short while in the microwave.

Original poster
Dualipa · 15/05/2020 17:28

I tried turning it up but it's just gone puffy 🤷🏻‍♀️

OP posts:
drspouse · 15/05/2020 17:39

They do tend to go puffy.

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Baking
Original poster
Dualipa · 15/05/2020 21:13

Really? Surely they'll go mouldy?

OP posts:
drspouse · 16/05/2020 08:26

Why would they go more mouldy if they were cooked at a higher temperature?

DeltaFlyer · 16/05/2020 08:29

I did some a few weeks ago and they're were still soft after 6 hours baking. I have a warm kitchen so I left them on top of the fridge for a week and they've hardened up now

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