How this calculator works
Salt dough is a ratio recipe, not a precise chemical reaction. The classic mix is two measures of flour to one of salt and one of water, with the water added gradually until the dough comes together. This page keeps the flour as the anchor, so every other ingredient scales in proportion. The tighter versions use less water, which gives a firmer dough that holds fine detail. The elastic version adds wallpaper paste, which makes the dough stretchier and stronger when it dries. Cup weights are approximate because a cup of flour depends on how it is scooped, so the gram figures are a guide rather than a laboratory measurement.
Formula
salt volume = flour volume x salt ratio. water volume = flour volume x water ratio. mass of each ingredient = its volume in cups x grams per cup. The ratios are 0.5 for salt and 0.5 or 0.4 for water, with 10 percent wallpaper paste by flour weight in the elastic recipe.
Worked example
Two cups of flour in the classic recipe need one cup of salt and one cup of water. Using 125 g per cup for flour, 288 g per cup for salt and 237 g per cup for water, the dough weighs about 250 + 288 + 237 = 775 g. Three cups of flour in the tighter recipe need 1.5 cups of salt and 1.2 cups of water, about 1,091 g in total.
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Frequently asked questions
What flour should I use for salt dough?
Plain all-purpose flour is the usual choice. Bread flour makes a slightly tougher dough and self-raising flour is not recommended because the raising agents change the texture. The cup weight is different for each type, so weigh the flour if you want the ratio to be exact.
Why is my salt dough sticky?
Too much water, or flour that was scooped densely. Add flour a spoonful at a time and knead. The tighter recipe deliberately uses less water, which is a good starting point for humid kitchens.
What does wallpaper paste do?
Wallpaper paste is a cellulose or starch thickener. It makes the dough more elastic, reduces cracking and helps thin pieces hold their shape. Mix the paste with the water before adding it to the dry ingredients, and use a paste without fungicide if children will handle the dough.
How long does salt dough take to dry?
A thin ornament can dry in a day or two at room temperature, while a thick model can take a week. A low oven or a dehydrator speeds it up, but high heat browns the surface and can crack the piece. Dry it slowly and turn it so both sides lose moisture evenly.