How to make sourdough ornaments
Salt Dough Ornaments (+ How to Make Salt Dough)
Jump to How-ToSalt dough ornaments are the sweetest little homemade gift and such a fun Christmas tradition!
You can make them for the whole family or classroom with hardly any effort and there are plenty of fun personalization options. Kids will have a great time making these!
Click HERE to save this recipe for Salt Dough Ornaments to Pinterest!
Making Salt Dough Ornaments
When my daughter, Madeline, was in elementary school she received a homemade salt dough ornament from one of her friends.
I thought that was the cutest idea for kids to gift to one another and I loved that it was a fun friend gift that didn’t cost a lot of money.
Christmas crafts as gifts for school friends aren’t something I’d really considered before – surely buying stuff was easier? But after she came home with that adorable ornament, I couldn’t stop thinking about it.
In years past, usually on a snowy afternoon when everyone is tired of playing in the snow, we whip up a batch of these cute Salt Dough Ornaments to hand out to friends.
We keep it simple with solid colors, and classic shapes like Christmas trees and snowflakes, but red and white candy canes or yellow bells would be super cute and festive, too.
Salt Dough Ornaments are actually really easy to make and are the perfect activity for kids to do during the month of December. Especially on days that are too cold or snowy to play outside. Usually those days are abundant here in Colorado.
When Kevin and I got married, we decided on decorating two Christmas trees each year — one downstairs in the formal living that is all matchy-matchy and perfect.
It sits in front of the windows and looks so pretty with the tree’s white lights and ornaments in shades of blue, silver, and gold glowing through the windows at night.
Even though it is a decorator tree, there are a few special-to-me ornaments on it that just happen to fit the color scheme, and every year we try to add a couple new ones.
Upstairs in the hallway outside of the kids game room is a tree with all of their collector ornaments.
That tree contains all of the cute handmade things the kids made in class in years past, and multi-color lights. It’s totally tacky in the best way possible.
This year, we made a couple extra of these salt dough ornaments to put on our memory-filled tree and I look forward to more in years to come. I don’t think making salt dough ornaments is an activity that kids will ever really grow out of.
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Salt Dough Ingredients
This is the best salt dough recipe! If you’ve never learned how to make salt dough, don’t fret — it’s so easy to make your own homemade ornaments! Here’s what you will need to make a batch of this salt dough:
- All-purpose flour
- Salt
- Water
- Essential Oils for scenting (optional!)
In addition to these key ingredients to make the dough, you’ll also need some additional materials for shaping and decorating your homemade ornaments:
- mixing bowl
- mixing spoon
- rolling pin
- cookie cutters
- food coloring or acrylic craft paint (or keep them naturally colored)
- drinking straw (this helps cut the hole for threading ribbon or twine to string the ornament)
- parchment paper
- twine or ribbon
That’s it! Any other tools you use are up to your personal preference depending on how you’d like to customize your homemade salt dough ornaments.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Click HERE to save this recipe for Salt Dough Ornaments to Pinterest!
How to Make Salt Dough Ornaments
Salt dough ornaments are super simple to make yourself at home! Here is an overview of the steps you’ll need to follow. For full details, make sure you scroll down to the free printable recipe card which you can keep for your records and use year after year.
- To make this salt dough ornament recipe, you first need to whisk together the salt and flour.
- In a separate bowl, whisk together the water and food coloring (or paint).
- Make a well in the flour mixture and slowly pour in the colored water, mixing after you’ve added half of the liquid.
- Knead the dough for about 10 minutes on top of parchment paper or baking mat until the dough is smooth and colored throughout.
- Roll out the salt dough, then cut it out using your cookie cutters of choice.
- Place the salt dough ornaments on a parchment paper lined baking tray, then cut a hole near the top with a drinking straw.
- Then, bake at 200 degrees F for an hour, or until dry (varies on size and thickness of ornament).
Can I Make Salt Dough Ahead of Time?
Yes, you can make salt dough ahead of time, up to 5 day. Store it in the refrigerator in a completely air tight container or sealed ziplock bag. You can also use a vacuum sealer if you have one.
Storing it air tight is necessary because you don’t want to let the dough get dried out before you’ve had a chance to roll it!
Making salt dough ahead of time is a perfect way to eliminate some of the to-do the day you want to make the dough if you don’t have time to do it all in one day.
This works best when left naturally colored or colored with food coloring. I don’t recommend making it ahead of time if adding acrylic paint as the paint could dry out or degrade when stored for a length of time in the refrigerator.
How Do You Add Color To Salt Dough?
There are two different ways to add customized colors to salt dough – using food coloring or using acrylic paint.
Adding Food Coloring to Salt Dough
Food Coloring To add food coloring to the salt dough, you’ll only need a few drops unless you are looking to achieve very deep colors.
You can mix different colors to create different hues beyond the typical food coloring color options.
I prefer the gel food coloring over traditional food coloring because you don’t need to use a whole bottle of coloring to achieve intensely colored dough.
What Paint Can You Use In Salt Dough?
Acrylic Craft Paint is best for using with salt dough in my experience.
For solid colored salt dough, add 3-6 ounces of acrylic craft paint to the water and mix, then combine (slowly) with the flour and salt mixture. Stir until mixed, and then knead.
When adding paint to the salt dough, make sure you cover all surfaces with parchment paper or butcher paper so you don’t end up damaging your kitchen surfaces.
You can also use an old baking mat if you don’t care about it potentially getting stained. I prefer butcher paper or parchment paper because it makes the mess easy to clean up.
When you are kneading the salt dough, you will want want to wear gloves so that the paint doesn’t transfer to your hands. You can use surgical gloves or kitchen cleaning gloves (again, they might stain!).
This time around, as you can see in my photos, I decided to add white acrylic chalk paint to my salt dough to achieve a brighter white color and a matte finish. Then, I stamped the dough using a snowflake rubber stamp.
If the dough is too sticky, simply add extra flour and salt in a 4:1 ratio (such as 4 tablespoons flour and 1 tablespoon salt) until the dough is easily handled. It should be firm but not dry.
Can You Paint Salt Dough After Baking?
Yes, you can bake salt dough after your ornament has completely dried. I recommend acrylic paint for this as well.
You can use small paint brushes to add details to your ornament, which works especially well if your ornament has three dimensional texture to it.
Can You Add Glitter to Salt Dough?
Yes! Adding glitter to salt dough gives a nice affect and can provide fun customization options. Keep reading to learn how to add glitter to salt dough ornaments – there are 3 different ways!
There are a few different ways that you can add glitter to your salt dough.
- One way to add glitter to your salt dough recipe is by adding flakes of glitter – 1 tablespoon at a time until you like the ratio of glitter to dough.
- Another way to incorporate glitter in your salt dough recipe is by adding acrylic paint that contains glitter or shimmer to your water, and then mixing that into the flour and salt when you prepare your dough. When I add paint to my dough, I add 6 ounces of paint to the recipe as written.
- Lastly, you can incorporate glitter in your salt dough ornaments by painting clear craft glue onto parts of your ornament that you want to have glitter and sprinkling loose glitter flakes on top of the glue.
The ornament should be dry before this method is used.
How to Personalize Salt Dough Ornaments
You could make salt dough ornaments for your family, the classroom, coworkers – you name it!
And your limitations are only set by the cookie cutters you own. If you want to take it one step further, you can even personalize the ornaments for the recipient!
All the different combos you could make, all the Christmas cookie cutters I just happened to have in the pantry… the possibilities are endless.
Here are some of my favorite ways to personalize these salt dough ornaments:
- Take some mini ABC cookie cutters and stamp the middle with the recipient’s last name initial, monogram, or first name.
- Stamp the ornament with that year’s date, or a date of special significance.
- Lightly stamp a design within the cookie cutter using another, smaller cookie cutter.
- Hang two ornaments together on the same string, for example two shapes that have significance for the person you’re giving them to.
How to Stamp Salt Dough Ornaments with Texture
If you want to add interesting textures or patterns to the surface of your salt dough ornaments, you can do so by pressing different types of materials, tools, or other items that you might have in your home into the surface of the dough before baking.
Some great options for adding texture to your salt dough are:
- lace
- cookie stamps
- leaves
- rosemary sprigs
- pinecones
- pine needles
- rubber crafting stamps
- ribbon
- bottoms of crystal vases
Press the dough firmly with these items to leave an imprint in the dough but don’t press all the way through. You just want to create a texture on the surface that will remain after baking.
Objects or stamps with deeper more pronounced textures and grooves give the best finished appearance after baking and drying. Items that have very small, intricate details will not yield ideal results.
Scented Salt Dough Ornaments
Did you know that you can make scented salt dough ornaments, too? Adding essential oils to your salt dough will give it a great scent that you can enjoy in your home!
Have an artificial tree but love the smell of fresh, real Christmas trees?
Scented Salt Dough ornaments are a great way to give an artificial tree a natural pine scent. Simply add 5-15, depending on your preference, drops of Fir Essential Oil. I like Siberian Fir best!
Another great scent to add to salt dough ornaments is Cinnamon Essential Oil! This will make your house smell like Christmas! A Christmas-y blend that I like is Holiday Joy, which has cinnamon along with orange and a few other essential oils.
The sky is the limit, really! You can add any essential oil scent you like, it doesn’t have to be a holiday themed smell.
For best results, you will want to air dry any salt dough ornaments that you have added essential oils to so that the scent remains longer.
When adding essential oils to your dough I definitely recommend wearing gloves when handling the dough as some people are sensitive to essential oils on their skin.
Have a Salt Dough Ornament Making Party
Pair this fun activity with a mug of your favorite hot cocoa and a round or two of Christmas Book Bingo by the fire.
Grown ups will love this Spiked Peppermint Mocha Hot Chocolate and kiddos will like a mug of Candy Cane Hot Cocoa. If mulled ciders are more your style, try this Spiced Pomegranate Apple Cider.
Just make sure your favorite Christmas Tunes are playing in the background!
That sounds like just about the most perfect winter afternoon I could ask for. I hope it does to you too.
Looking for more fun Christmas activity ideas for kids to pair with making these salt dough ornaments? Check out my post on Tips to Prepare for a Fun Winter Break with Kids
Save this recipe for Salt Dough Ornaments to Pinterest!
How Many Ornaments Does this Salt Dough Recipe Make?
The number of ornaments you will get from this salt dough recipe varies based on the size of the ornament, however this recipe made approximately 10 three inch sized circles in my most recent batch.
After you cut out the shapes for your ornaments, combine any leftover scraps and knead until smooth and combined, then re-roll and cut out more shapes. Repeat until you don’t have any salt dough left.
What Type of Salt Should I Use?
To make this recipe for salt dough, you will use regular table salt! There is no need to buy anything special.
Tips for Making Salt Dough Ornaments
The hardest part of making these salt dough ornaments is simply making sure that your work surface remains dye-free.
I recommend covering your work surface with parchment paper or a plastic table cloth. Something inexpensive that you don’t care if it gets stained or that you can just throw away, the dollar store is great for this. Large sheets of butcher paper also works incredibly well!
Wearing gloves and aprons will help make sure that clothes and fingers aren’t dyed red and green when you’re making your salt dough ornaments.
The number of ornaments you will get from this salt dough recipe varies based on the size of the ornament, however this recipe made approximately 18 three inch sized circles in my most recent batch.
After you cut out the shapes for your ornaments, combine any leftover scraps and knead until smooth and combined, then re-roll and cut out more shapes. Repeat until you don’t have any salt dough left.
Why Does My Salt Dough Puff Up?
Are you wondering why your salt dough ornaments turned out puffy? Typically there are two things that cause salt dough to get puffy: either your oven is too hot or you used self-rising flour.
The first reason that your salt dough ornaments might be puffing is the temperature you bake at. You want your oven to be pretty low. This recipe calls for a 200 degrees F oven.
If you find that your salt dough ornaments are still turning out puffy, then try an even lower temperature. Temperatures lower than 200 degrees F work just fine for baking your salt dough and result in less puffiness. Your ornaments will just take longer to bake and dry out at the lower temperature.
The second reason that a salt dough ornament might puff after baking is because you used self-rising flour.
In this recipe it is important to use all-purpose flour as it contains no leavening agents (baking soda, baking powder, etc).
Can You Air Dry Salt Dough Ornaments?
Yes you can make salt dough ornaments without baking them, however I don’t typically choose to make them that way.
No-bake salt dough ornaments take a lot longer to harden because you’re letting them dry out naturally. The benefit to making no-bake salt dough ornaments is that air drying the salt dough eliminates all chance of puffiness.
To air dry your salt dough ornaments, prepare the recipe as instructed, eliminating any cooking spray. Then, place them in a warm, dry place on a flat surface (such as a cookie sheet).
Let the salt dough air dry naturally for about 3-5 days, larger or thicker ornaments may take up to a week to air dry.
How Long Do Salt Dough Ornaments Last?
Properly prepared salt dough ornaments that have fully dried will last for decades!
The most important tip for long lasting salt dough ornaments is to make sure that you let them dry out all the way – and that you don’t let them get damp.
If they dampen, they can mold.
That means, when you pack your Christmas Ornaments up after the Holidays that you need to store them in a way that they won’t get wet.
I recommend air tight plastic ornament bins rather than cardboard boxes, which can get wet and damp due to humidity or leaks in your home. You can even add silica packets to your ornament storage to help mitigate any dampness that does occur.
Salt Dough Ornaments that have gotten wet or have already begun to mold, unfortunately should be thrown out for health reasons. Better safe than sorry!
More Homemade Gift Ideas:
If you love to make homemade gifts for friends, neighbors, teachers, or anyone else on your holiday gift list, you might like to try a couple of these ideas, too.
Instead of throwing out broken bits of crayon, learn How to Make Recycled Crayons and try melting down your scraps and reshaping them into something new. For Christmas-themed crayons, look for silicone molds that are Christmas Tree or snowflake shaped.
Featuring lemon, oil, sugar and salt, this All-Natural Moisturizing Kitchen Hand Scrub is a simple DIY gift to prepare – perfect for the holiday season. Teachers will love this pampering item. For something extra special, pair it with a mani/pedi gift card or some fun new nail polish colors.
This Rosemary Mint Sugar Scrub is another homemade gift any woman in your life would love. It’s easy to make and can be used all over your body.
Homemade bookmarks make fun crafts for kids and also super cute gifts for them to pass out to friends at school; check out these 8 Cute DIY Bookmark Ideas.
And there are 45 more Homemade gift ideas here!
What are your favorite homemade holiday gifts?
Love this recipe for Salt Dough Ornaments?
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Materials
- 1 cup All-Purpose Flour
- 1/4 cup Table Salt
- 1/3 cup Water, plus 1 tablespoon
- Food Coloring or Paint
- 1 Drinking Straw
- Nonstick Baking Spray
- Parchment Paper
- 1 roll Colorful Ribbon (1/8 to 1/4-inch wide), Twine, or String
Tools
- Mixing Bowl
- Mixing Spoon
- Surgical Gloves, or kitchen gloves
- Rolling Pin
Instructions
- Preheat your oven to 200°F.
Place the rack in the center position. - Prepare a large baking sheet by lining it with parchment paper. Next, line the work area with butcher paper to prevent your counters or table from becoming stained.
Making the Salt Dough
- In a medium sized mixing bowl, combine the flour and salt until well whisked. In a glass measuring cup, stir in the water and food coloring or paint.
- Make a well in the center of the flour mixture and slowly pour in the colored water, starting with half the amount and adding more as needed to form a firm dough that is moist but not sticky. Stir well.
- While wearing the surgical gloves, knead the dough with your hands for approximately 10 minutes (on top of the parchment paper), or until the dough has become smooth and the color is distributed throughout.
Making the Salt Dough Ornaments
- Use a rolling pin to roll the dough into a 1/8-inch thickness on the parchment paper. Use whatever shaped cookie cutters you’d like to cut out the dough.
- Additionally, you can stamp the dough with various items to create texture or with ABC stamps to personalize the ornaments with someone's initials, last name, or year.
- Combine any scraps that are leftover and knead, then re-roll with the rolling pin and cut out additional ornaments. Repeat until all of the dough has been used.
- After cutting the ornaments, transfer the cut shapes onto the parchment paper lined baking sheet.
- Use the straw to cut a small hole near the top (where you’d like to hang the ornament from). Discard the small circular piece of dough that you remove to create the hole.
Baking the Salt Dough Ornaments
- Place the baking sheet in the preheated oven and bake for 1 hour, or until dry.
- Flip the ornaments half way through baking so that the underneath side can dry out as well.
- When done baking, remove from oven and let cool completely on a wire rack.
- After cooling, thread the ribbon or string through the holes and tie to hang.
Notes
SAFETY PRECAUTIONS:
- Do not ingest this dough. It is not intended for eating.
- Salt dough ornaments are fatal to pets, their body’s cannot handle the salt , so they should be sure to hang them high and out of your pet's reach.
WHAT PAINT CAN YOU USE IN SALT DOUGH?
Acrylic Craft Paint is best for using with salt dough in my experience. For solid colored salt dough, add 3-6 ounces of acrylic craft paint to the water and mix, then combine (slowly) with the flour and salt mixture. Stir until mixed, and then knead.
If the dough is too sticky, simply add extra flour and salt in a 4:1 ratio (such as 4 tablespoons flour and 1 tablespoon salt)
When adding paint to the salt dough, cover all surfaces with parchment paper or butcher paper so you don’t end up damaging your kitchen surfaces. Wear surgical gloves when kneading the dough so paint doesn’t transfer to your hands.
WHAT PAINT CAN YOU USE IN SALT DOUGH?
Do I have to add the paint? No - feel free to use food coloring or don't add any coloring and hand paint the ornaments after they've dried.
CAN I MAKE SALT DOUGH AHEAD OF TIME?
Yes, up to 5 days. Store it in the refrigerator in a completely air tight container or sealed ziplock bag. You don’t want to let the dough get dried out before you’ve had a chance to roll it!
This works best when left naturally colored or colored with food coloring. I don't recommend making it ahead of time if adding acrylic paint.
HOW MANY ORNAMENTS DOES THIS SALT DOUGH RECIPE MAKE?
The number of ornaments you will get from this salt dough recipe varies based on the size of the ornament, however this recipe made approximately 10 three inch sized circles in my most recent batch.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Gel Food Coloring
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Adjustable Rolling Pin with Removable Rings
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Non-slip Silicone Pastry Mat
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Christmas Cookie Cutters Set
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Mini ABC and Number Cookie Cutters
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Baking Sheet
I originally shared this fun recipe for Salt Dough Ornaments on Food Fanatic, but I thought you’d like to see it here on Good Life Eats.
The Best Salt Dough (for Ornaments and Crafting!) to Make with the Kids
Learn how to make classic salt dough with the kids, with baking, painting, and storage info. This method is straight forward, easy, and thorough—and they a perfect kids holiday gift for grandparents, teachers, and loved ones!
Salt Dough
This salt dough is a staple of childhood and I love doing this Christmas activity with my kids each year—and throughout the rest of the year too! We love to make salt dough handprints, ornaments, and sometimes, just any old shape they want to. It’s an easy project that we can do together—and then share as kid-made holiday gifts, keepsakes, or house decorations.
Salt Dough Recipe
Making salt dough at home is as easy as combining three pantry staples together into a dough. It’s fairly fool proof (as long as you follow the measurements!) and is a recipe that even little kids can help make.
Ingredients in Salt Dough
To make this recipe, you’ll need:
- table salt
- all-purpose flour
- water
TIP: That’s it! (I buy store brand, cheap flour for this since project to keep it very budget-friendly.
)
How to Make Salt Dough Ornaments Step-by-Step
Here’s a look at how to make the dough for this salt dough. Scroll down to the bottom of the post for the full information.
- Measure out the flour and water. (photo 1)
- Add the water. (photo 2)
- Stir with a wooden spoon. (photo 3)
- Keep stirring until the dough is mostly together and is hard to stir any longer. (photo 4)
- Knead a few times with hands to bring the dough together. (photo 5)
- Place dough between two pieces of parchment paper and roll out. (photo 6)
TIP: You can divide the dough in sections so multiple kids can have their own dough to work with.
How to Cut Out, Bake and Decorate Salt Dough Ornaments
Once you start rolling, here’s a look at what will follow if you want to make these into ornaments. (Skip the hole poking if you want to just make these as shapes for the kids to paint.
)
- Roll out, changing directions occasionally, until about 1/4-inch thick. (This may not get precise if you’re working with kids and that’s okay!) (photo 1)
- Stamp cookie cutters. (photo 2)
- Remove the dough around the shapes, then either transfer the whole piece of parchment paper to a cookie sheet OR transfer just the shapes to a parchment-lined cookie sheet. (photo 3)
- Poke holes so you have a place for a string to hang as ornaments. (photo 4)
- Press in a hand to make a handprint, if desired. (photo 5)
- Bake, let cool and decorate! (photo 6)
TIP: Re-roll any remaining dough after Step 3 here to make additional ornaments.
Salt Dough Handprint Ornament
Capturing a handprint in salt dough is a perfect grandparent gift, or a keepsake ornament to make for your own tree. I love pulling out our little collection year after year. Know that getting a good print may take a few tries if doing a baby’s hand!
TIP: Check the size of your round cookie cutter against your child’s hand to make sure that it’s big enough.
You may need one that’s 4-5 inches in diameter.
Best Paint for Salt Dough Ornaments
If the kids are wearing smocks, the table is protected, and you are reasonably sure they won’t paint all over their hands and faces, I like using regular acrylic craft paint since it holds up best on crafts. With younger kids who may wind up wearing more of the paint, I’d recommend tempura washable paints.
TIP: We put our paint into the base of old egg cartons since we always have those on hand. You can also use paper plates.
How to Preserve Salt Dough Ornaments
To help preserve your finished dried ornaments, you can coat with a layer or two of Mod Podge or spray with a sealer. Either work well. I’d recommend coating or sealing both sides, so do one side and let it dry, and then do the second side. If using the sealer, do it in a well ventilated area without the kids too close by.
TIP: To store these ornaments from year to year, you’ll want to wrap in bubble wrap.
Store in a container that won’t be banged around, dropped or exposed to excess moisture.
Why is my salt dough puffing up?
If you mistakenly use self-rising flour, they may puff. And sometimes it happens randomly. Keep the oven temperature low and if it happens consistently, you can try baking at an even lower temperature for a slightly longer amount of time.
Tips for Making the Best Salt Dough Ornaments
- If the dough is too wet and sticky, knead in a little more flour. If it’s too stiff, add a little more water. There is a big range in the way different flours absorb liquid, so there is a normal range of variation in liquid needs. It should be easy to work with—soft and not too stiff and not excessively sticky.
- Use paper lollipop sticks or a skewer to make your holes.
- Use a 4-5 inch round cookie cutter to make handprint ornaments.
- Tie on baker’s twine or thin ribbon to hang as ornaments.
- Try to get the dough to an even thickness before baking so the ornaments bake evenly.
- Bake for the time indicated and then longer if your ornaments still feel soft. They should be firm to the touch without much give.
- Let cool fully before painting.
- If you want to paint the background of a handprint ornament, do that before you paint the inside of the hand. Let dry before adding a second color. Some people like to paint the whole thing white or cream to give it a more finished look.
- Use acrylic craft paint for older kids who can be trusted with paint and tempura washable paints with younger toddlers.since it holds up best on crafts. With younger kids who may wind up wearing more of the paint, I’d recommend.
- To help preserve your finished dried ornaments, you can coat with a layer or two of Mod Podge or spray with a sealer.
I’d love to hear your feedback on this project and what your kids thought of it, so please comment below to share!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Author Amy Palanjian
Cuisine American
Course Holiday
Calories 1kcal
Servings 2 dozen ornaments
- ▢ 4 cups flour
- ▢ 1 cup table salt
- ▢ 1.
5 cups water
Mix the ingredients together in a large bowl using a wooden spoon. When it becomes too stiff to stir, use clean hands to bring the dough together.
NOTE: If the dough is too wet and sticky, knead in a little more flour, about 1 tablespoon at a time. If it's too stiff, add a little more water, about 1 tablespoon at a time. There is a big range in the way different flours absorb liquid, so there is a normal range of variation here. It should be easy to work with—soft and not too stiff and not excessively sticky.
Knead a few times until the dough is uniform and soft, about 3-5 minutes.
Divide dough into 2 or 4 sections and roll out to about 1/4-½ inch thick between two sheets of parchment paper. This will help prevent sticking.
Cut out with cookie cutters. Transfer shapes to a parchment-lined baking sheet.
Repeat rolling and cutting out shapes to use up the dough.
Preheat oven to 250 degrees F.
Do a 4-5-inch circle and press in a child's handprint if desired.
Use a paper lollipop stick or a skewer to make a hole to hang as an ornament.
If making ornaments, bake for 90 minutes to 2 hours; if baking handprints, bake for 2-3 hours. Continue baking both ornaments and handprints as needed until they are until just firm to the touch, checking every 20 minutes. (It's not a problem if yours take longer than the initial baking time—it varies based on thickness and size...which will likely vary if you are baking these with kids!) They do not need to be rock hard, but should not feel squishy. Handprints will likely take longer than smaller ornaments and may take closer to 4 hours.
Remove from oven, let cool, and paint if desired with acrylic or washable tempera paint.
Once paint is completely dry, seal with Mod Podge if desired.
Mixing Bowl
parchment paper
Mini Cookie Cutters
- Divide the recipe in half to make a smaller portion of dough if desired.
- Use paper lollipop sticks or a skewer to make your holes.
- Use a 4-5 inch round cookie cutter to make handprint ornaments.
- Tie on baker's twine or thin ribbon to hang as ornaments.
- Try to get the dough to an even thickness before baking so the ornaments bake evenly.
- Bake for the time indicated and then longer if your ornaments still feel soft. They should be firm to the touch without much give but do not need to be rock hard. It is not a sign of a problem if yours take longer than mine did to bake—flours and ovens vary!
- Let cool fully before painting.
- If you want to paint the background of a handprint ornament, do that before you paint the inside of the hand. Let dry before adding a second color.
- Use regular acrylic paint for older kids who can be trusted with paint and washable tempera paint with younger toddlers.
- To help preserve your finished dried ornaments, you can coat with a layer or two of Mod Podge or spray with a sealer.
Calories: 1kcal, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Fiber: 3g, Sugar: 1g, Calcium: 31mg, Iron: 6mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!
Starter (bread sourdough), step-by-step recipe for 6 kcal, photo, ingredients
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Recipe from Yulia Vysotskaya
Grilled homemade flatbreads
I have some flatbread, pita, some other seems to be in every culture. In this recipe, yeast-free dough is much healthier and tastier, besides, it is custard, so it is very elastic, with it
Yulia Vysotskaya
So, let's start making starter, or bread sourdough! I’ll make a reservation right away that it’s better to keep the starter for aging in a dark, warm place, do not forget to stir every day (preferably with a wooden spoon).
Day one: mix in a liter jar 50 g of water, 35 g of plain white flour and 15 g of rye flour. Leave in a dark place for a day.
A day later, the leaven looked like this: with small bubbles and a pleasant smell! Day two: add the same amount of ingredients to the mixture in the jar. Mix. Leave for another day.
Day three: see day two.
Fourth day: remove most of the starter (pour or put into other jars if you want a lot of starter). Leave about a tablespoon of sourdough in the jar. Add 100 g water, 70 g white flour and 30 g rye flour. Mix. Leave for a day in a dark place.
Day five: the starter is bubbling, but has not yet grown in volume. Add the mixture as on the 4th day. Mix, leave for a day.
Day six: the starter grew in volume so that it ran out of the jar. Conclusion: you need to take a larger jar, for example, a 3-liter one! The sourdough has a very pleasant, slightly fruity smell - that's good! Remove part of the starter, leave a tablespoon of starter at the bottom of the jar.
I left more, respectively, I added more of the updated mixture (in proportion). Add the mixture as on the 5th day. Mix, leave for a day.
Day seven: READY! Bread sourdough can be used for its intended purpose.
I baked multi-grain bread using this sourdough, very tasty! http://www.edimdoma.ru/retsepty/55498-multizlakovyy-hleb-s-batatom-i-gretskim-orehom
And also cardamom buns http://www.edimdoma.ru/retsepty/55649?notid =420176#1144500
Later I will share an old Russian sourdough recipe with dark brewer's yeast.
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They have a more interesting and unusual assistant - sourdough.
Like yeast, it actively participates in the formation of the dough, raises it during proofing and baking, and also gives the bread unusual flavor notes. For example, if you take the sourdough after the peak of its maturation, then the loaves will acquire a sour taste. Why is this happening? How to handle this helper at home and what dishes can be cooked with it? Let's try to figure it out. What is sourdough?
It is a symbiosis of yeast of natural origin and lactic acid bacteria. It is formed a few days after mixing flour and water. As an experiment, you can take other liquids, for example, grape or pineapple juice, but at the initial stages it is better to stick to the classic recipe.
In the professional field, homemade starter is called spontaneous, as it is difficult to predict what product will end up. Being a capricious lady, she reacts to flour, water, and holding temperature. It is worth changing the components a little, taking at least a different type of flour, and there are no guarantees that the mass will rise in the same way as before.
Unlike store-bought yeast, sourdough requires attention not only during preparation. She needs to be looked after, almost like a pet: feed once a day and protect from disease. Yes, and it will take a little more patience to work with it. But all these features will pay off after tasting freshly baked bread.
How to make starter at home
According to the classic recipe, you need water and flour. It is better to take the liquid not filtered by reverse osmosis or from the tap, but not chlorinated. Chlorine slows down the fermentation process. Choose flour either completely whole grain, or a mixture with it. This variety has a high content of nutrients necessary for the formation of bacteria.
As a rule, sourdough has one important indicator - humidity. This is the ratio of flour to water. It is measured as a percentage: the less liquid, the lower the percentage of moisture. Accordingly, a less moist sourdough will be denser in consistency. The required percentage is often indicated in recipes, or bakers, through trial and error, select the consistency of the mass that is convenient for themselves.
The most simple sourdough in calculations is with a moisture content of 100%, that is, water and flour must be taken equally.
Wheat sourdough 100% moisture
As the name implies, it is based on wheat flour. Such sourdough is used for baking baguettes, loaves, traditional ciabatta or regular muffins. Choose your flour carefully, bleached flour is not suitable either for kneading or for maintaining the sourdough. This variety is low in starch, which is necessary for the nutrition of bacteria.
Ingredients:
- water - 100 ml
- flour (mixture of wheat and whole grains) - 105 g
Preparation:
- Pour water at room temperature (22-26°C) into a glass or ceramic container (not tin only).
- Add flour and mix with a wooden spatula or spoon (steel utensils are also best avoided).
- Cover with a cloth, secure with a string, and store the mixture in a warm place (24-28°C) away from drafts and direct sunlight.
- The reaction will begin in 36-48 hours. The sourdough will bubble and grow 2-3 times.
- As soon as the mass has fallen off, smelled of rotten grass, covered with a black coating and has become very sour in taste, start feeding.
- Feed every day at a ratio of 1:2:2 (1 part formed mass, 2 parts flour, 2 parts water).
- The ideal proportions for the very first feeding are as follows: 75 g of sourdough, 150 g of flour and 150 g of water.
- After a week of daily feeding, the sourdough is ready for baking bread.
Rye sourdough 100% moisture
It can be used to bake rye loaves, whole grain bread or ciabatta with a pleasant chocolate tone. Compared to wheat, this sourdough does not rise much and has slightly more sour flavors.
Ingredients:
- water - 100 ml
- flour (a mixture of rye and whole grains) - 100 g
Preparation:
- Mix flour and warm water (22-26°C) in a glass bowl.
- Cover mixture with plastic wrap and leave in a warm place at 24-27°C.
- Start feeding on the second day. Take a quarter of the previous mixture and mix with the same amount of flour and water. Put the starter back in a warm place.
- From the third to the sixth day, feed the starter twice, in the morning and in the evening. Keep the feeding proportions as on the second day (a quarter of the mixture, a quarter of flour and a quarter of water).
- The leaven matures on the seventh day and bread can be baked.
Preparing for work
It is better to knead the dough with sourdough in the peak state. You can determine it by eye. The mass, both wheat and rye, usually rises well, has a domed top and is just beginning to fall off in the center. The longer the sourdough stays after ripening, the more acids it stores, which means the more sour the bread will turn out.
The peak time depends on the temperature of the room where the mass is standing: with a higher ripening is faster.
However, make sure that the thermometer does not exceed 27 ° C. On average, the sourdough is suitable for about 8-12 hours after feeding. The best way to work with her is evening dressing and morning kneading. You calculate the right amount based on moisture and feeding proportions.
For example, you want to get 250 g of 100% moisture starter. You feed her in a ratio of 1:2:2. In this case, you should leave a little mass for the future. Thus, you need to take 55 g of starter, or already existing sourdough, 110 g of flour and 110 g of water. We add it all up and get 275 g of fresh sourdough, leave 25 g for the future and use 250 g according to the recipe.
More Uses
Even if you don't plan to bake bread today, don't forget to feed your sourdough starter. Ideally, you need to feed her every day so that she does not lose her lifting power. If you leave the mass to starve, then it acquires an unpleasant smell of acetone. After feeding, you will always have a surplus, because you take only a part of the old mass.
They can simply be disposed of, then it is better to fill the mass with vinegar to break down the protein, or save it in the refrigerator. The rest of the sourdough is no longer suitable for baking bread, but they can be used in the preparation of fritters, pancakes or kvass.
Bread sourdough is also used for yoghurts. A small part (about 5 g) should be mixed with a glass of warm milk and simmered in a yogurt maker for 8-10 hours. The resulting mass can be used for further fermentation of dairy products.
Leftover sourdough cakes
Baking soda and baking powder are indispensable for this recipe. It is they who neutralize the accumulated acids in the remains of the sourdough. You can cook both from wheat mass, and from rye or a mixture.
Ingredients:
- starter - 200 g
- chicken eggs - 2 pcs.
- sugar - 100 g
- salt - 1 pinch
- kefir - 50 ml
- soda - 0.5 tsp.
- baking powder - 1 tsp
- wheat flour - 200 g
- sunflower oil - 50 ml
Preparation:
- Mix the leaven, eggs, sugar, salt and kefir in a bowl.
