Drying is the most important stage in the manufacture of salted dough products. After all, it's awful when you put in a huge amount of effort, imagination, creating a real work of art from salted dough, and as a result of unsuccessful drying, all your work was in vain. In order not to experience such disappointments, you need to dry salt dough products correctly.
Instructions
Step 1
Drying in natural conditions
Air dry at room temperature. This is the easiest drying method. Remember that the thicker the item, the longer it will take to dry. On average, in 1 day, the product dries out 1 millimeter in depth. In the summertime, put the board with the items laid out on it in the sun - this way the work will dry faster.
Step 2
Drying in an electric oven
Dry the finished products in the oven. This method will take much less time than the previous one. At a temperature of 75 degrees, medium-sized products will dry in 2 hours, at a temperature of 100-125 degrees - in an hour, and at 150 degrees - in half an hour. If you want to brown the products, then this should be done by heating the oven to 200 degrees Celsius and under constant supervision.
Step 3
Drying in a gas oven
In a gas oven, drying salty dough products takes 2 times less time than when using an electric oven. Adjust the temperature by opening or closing the entire oven door.
Step 4
Drying on a radiator
In winter, you can also dry salt dough crafts on a radiator. Place the product on a cloth or foil, place on a radiator and leave to dry completely.
Step 5
Combined drying
If your items are very bulky, you can use a combination dryer. Dry the craft for several days in the open air, and then dry it in the oven.
