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  2. Salt dough - Wikipedia

    en.wikipedia.org/wiki/Salt_dough

    Salt dough is a modelling material, made of flour, salt, and water. It can be used to make ornaments and sculptures, and can be dried in conventional [1] and microwave ovens. [2] It can be sealed with varnish [3] or polyurethane; painted with acrylic paint; and stained with food colouring, natural colouring, or paint mixed with the flour or ...

  3. Play-Doh - Wikipedia

    en.wikipedia.org/wiki/Play-Doh

    Play-Doh or also known as Play-Dough is a modeling compound for young children to make arts and crafts projects. The product was first manufactured in Cincinnati, Ohio, United States, as a wallpaper cleaner in the 1930s. [1] Play-Doh was then reworked and marketed to Cincinnati schools in the mid-1950s. Play-Doh was demonstrated at an ...

  4. Play-Doh (sculpture) - Wikipedia

    en.wikipedia.org/wiki/Play-Doh_(sculpture)

    Play-Doh is a painted aluminum sculpture by Jeff Koons, made between 1994 and 2014. Five copies were made, each measuring approximately 120 × 108 × 108 in. (304.8 ...

  5. DohVinci - Wikipedia

    en.wikipedia.org/wiki/DohVinci

    The kits include a soft form of Play-Doh, a 3D styling tool and a base such as a vanity set for the children to decorate. The Play-Doh comes in tubes which fit into the styling tool and are then extruded from a nozzle to make shapes in a similar manner to frosting cakes. [2] It is similar to the 3Doodler except uses Play-Doh instead of plastic. [3]

  6. Yummy Dough - Wikipedia

    en.wikipedia.org/wiki/Yummy_Dough

    Yummy Dough was invented by Stefan Kaczmarek, an IT worker from Idstein, Germany, in 2005. [3] Kaczmarek credits his two daughters as having the original idea for the product because they "wanted to finally have dough they can play with as well as eat". [4]

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  8. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. [19] Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed."

  9. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.

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